Pistachio Thumbprint (Kinda Sorta) Cookies
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Pistachio Thumbprint (Kinda Sorta) Cookies

1. Roasted and salted shelled pistachios, divided - ½ cup
2. Unsalted butter, at room temperature - ½ cup
3. White sugar - ⅓ cup
4. Almond extract - ½ teaspoon
5. All-purpose flour - 1 cup
6. Salt - 1 pinch
7. Egg - 1 large
8. Water - 1 tablespoon
9. Salted caramel baking chips - ½ cup

How to cook deliciously - Pistachio Thumbprint (Kinda Sorta) Cookies

1. Stage

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

2. Stage

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. Stage

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. Stage

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

5. Stage

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. Stage

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. Stage

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