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Pistachio Thumbprint (Kinda Sorta) Cookies

4

0 min

Pistachio Thumbprint (Kinda Sorta) Cookies

Pistachio Thumbprint (Kinda Sorta) Cookies Photo 1

Time

0 min

Serving

12 persons

Calories

204

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • roasted and salted shelled pistachios: 0.5 cup (divided)
  • unsalted butter, at room temperature: 0.5 cup
  • white sugar: 0.33333 cup
  • almond extract: 0.5 tsp
  • all-purpose flour: 1 cup
  • pinch salt: 1 piece
  • egg: 1 piece
  • water: 1 Tbsp
  • salted caramel baking chips: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
    Pistachio Thumbprint (Kinda Sorta) Cookies Photo 2
  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.
    Pistachio Thumbprint (Kinda Sorta) Cookies Photo 3
  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.
    Pistachio Thumbprint (Kinda Sorta) Cookies Photo 4
  4. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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  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.
    Pistachio Thumbprint (Kinda Sorta) Cookies Photo 6
  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.
    Pistachio Thumbprint (Kinda Sorta) Cookies Photo 7
  7. Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.
    Pistachio Thumbprint (Kinda Sorta) Cookies Photo 8

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