Pistachio Cranberry Thumbprint Cookies (Print)
Buttery pistachio cookies cradling cranberry jam for a festive bite rich in flavor, texture, and holiday appeal.
# Components:
→ Cookie Dough & Coating
01 - 227 grams unsalted butter, softened
02 - 133 grams granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 250 grams all-purpose flour
06 - 1/4 teaspoon fine salt
07 - 170 grams finely chopped pistachios (for coating)
→ Filling
08 - 118 grams cranberry jam or preserves
# Directions:
01 - Cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.
02 - Gradually mix in the all-purpose flour and fine salt until a soft dough forms. Cover the dough and chill for at least 20 minutes.
03 - Scoop approximately 1-tablespoon portions of the dough. Roll each portion into a ball, then coat evenly with the finely chopped pistachios. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
04 - Fill each indentation with cranberry jam or preserves. Bake in a preheated oven at 177°C (350°F) for 12 to 14 minutes, or until the edges are lightly golden.
05 - Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- Perfect balance of sweet and tart flavors
- Makes an impressive gift or addition to cookie platters
- Freezes beautifully for make-ahead holiday prep
- Requires basic ingredients with two star mix-ins
02 -
- These cookies maintain their texture for up to a week when stored properly
- The dough can be made ahead and refrigerated for up to 3 days
- Pistachios can be substituted with other nuts if needed but the green color makes these especially festive
03 -
- Chill the shaped cookies for an additional 10 minutes before baking to prevent spreading
- Use homemade cranberry jam for an extra special touch the tartness contrasts beautifully with the sweet cookie base