Pistachio and Raspberry Thumbprint Cookies
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
17-18 cookies
- 1/2 cup unsalted butter, room temp
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg, separated
- 1/2 tsp water
- 1/2 tsp vanilla bean paste, or vanilla extract
- 1 cup + 1 tbsp all-purpose flour
- 1/8 tsp salt
- 1/2 cup salted pistachios, finely chopped
- 1/4 cup raspberry preserves
- 1/2 cup powdered sugar, sifted
- 1/4 tsp almond extract
- 1-2 tsp milk
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Preparation
Chef’s notes
These cookies will keep for up to 5 days in an air tight container left at room temperature. After the 5 day mark, the raspberry jam will have seeped into the cookie, making it slightly soggy. They will still taste delicious but the texture won’t be as appealing.