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Raspberry Pistachio Thumbprints
Raspberry Pistachio Thumbprints
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Prep Time:
1 hour 20 minutes
Total Time:
1 hour 50 minutes
Festive holiday cookie perfect for any party!
Ingredients:
  • 1 cup butter or margarine, softened
  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup finely chopped roasted pistachio nuts
  • 1 jar (12 oz) red raspberry jam
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat oven to 325°F. Cream together butter and 1/2 cup powdered sugar in a large bowl using an electric mixer until creamy. Add flour, salt, vanilla, and nuts, and mix until combined.
  • Form dough into 1 1/4-inch balls and arrange on ungreased cookie sheet, leaving 1 inch of space between each ball. Gently press thumb into the center of each cookie to create an indentation, being careful not to press all the way down to the cookie sheet.
  • Bake for 15 to 17 minutes until firm but not browned. If needed, gently press the center with the end of a wooden spoon handle. Transfer from the baking sheet to a cooling rack and let cool fully for about 30 minutes.
  • Fill each thumbprint generously with 1 rounded teaspoonful of jam, then elegantly sprinkle 2 tablespoons of powdered sugar over the jam-filled centers.

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