Pistachio Thumbprint Cookies
Buttery shortbread-style cookies rolled in finely chopped roasted pistachios and filled with jewel-like jam. Tender, nutty, elegant—and made with alcohol-free vanilla for a strictly halal treat perfect for holidays, gifting, or tea time.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp alcohol-free vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1/4 tsp fine sea salt
- 1 large egg white, lightly beaten (optional for rolling)
- 1 cup finely chopped roasted unsalted pistachios
- 1/2 cup thick raspberry or apricot jam (halal-friendly), plus more as needed
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream softened butter and sugar in a mixing bowl until light and fluffy, 2–3 minutes.
- Beat in egg yolk and alcohol-free vanilla until combined.
- Whisk flour and salt together, then mix into the butter mixture on low just until a soft dough forms—do not overmix.
- Scoop tablespoon portions and roll into smooth balls. If using, dip each ball in egg white, then roll in chopped pistachios, pressing gently so nuts adhere.
- Place on the prepared sheet 2 inches apart. Press a well into the center of each ball with your thumb or the back of a round measuring spoon.
- Fill each indentation with about 1/2 teaspoon jam (do not overfill).
- Bake 12–14 minutes, until edges are lightly golden and pistachios are just toasted.
- Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Add a touch more jam to centers if needed.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 25mgFiber: 1gSugar: 6g
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