Pistachio Thumbprint (Kinda Sorta) Cookies recipe

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Ingredients

½ cup roasted and salted shelled pistachios, divided
½ cup unsalted butter, at room temperature
⅓ cup white sugar
½ teaspoon almond extract
1 cup all-purpose flour
1 pinch salt
1 large egg
1 tablespoon water
½ cup salted caramel baking chips

Nutrition Info

204.4 calories
carbohydrate: 19.5 g
cholesterol: 35.8 mg
fat: 12.7 g
fiber: 0.8 g
protein: 2.8 g
saturatedFat: 7.1 g
servingSize: -
sodium: 50.3 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.

  2. Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt, mix until the dough comes together.

  3. Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.

  4. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  5. Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.

  6. Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.

  7. Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

Recipe Yield

12 cookies

Recipe Note

I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media that make you want to make them! Well, these didn't turn out how I intended, but they are delicious!

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