PISTACHIO THUMBPRINT COOKIES

These buttery, soft cookies are a classic Christmas cookie with a nutty twist! These pistachio thumbprint cookies start with an easy almond shortbread dough. Then get rolled in finely chopped pistachios and filled with raspberry jam. This cookie recipe is made in one bowl and mixes up quickly!

- Boston Girl Bakes

key ingredient

Raspberry Jam

1. Cream butter and sugar. Beat butter and granulated sugar on medium high until light and fluffy, about 2 minutes.

CREAM TOGETHER

2. Add egg yolk and extracts. Add the egg yolk, mixing until combined. Add extracts and mix just until combined. Scrape down the sides of the bowl as needed.

ADD & MIX

3. Add the dry ingredients. Add the flour and salt and mix just until combined. Cover and Chill cookie dough for one hour.

ADD AND MIX

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