very culinary

raspberry pistachio thumbprints

  • Makes 20
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Cool time: 20 minutes
  • Finish time: 5 minutes
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/4 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup roasted pistachio nuts, finely ground
  • 1/4 cup raspberry jam
  • 1 tablespoons powdered sugar


Preheat oven to 325°F.

In large bowl, beat butter and powdered sugar with an electric mixer on medium speed until creamy. Add in flour, salt, vanilla and pistachios until combined.

Shape dough into 1 1/4-inch balls. Place on a nonstick cookie sheet about 1 inch apart. Press thumb into center of each cookie (but not all the way through), to make an indentation.

Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with the end of a wooden spoon handle, if necessary. Remove from cookie sheet to cooling rack; cool for at least 20 minutes.

Fill each thumbprint with about 1/2 teaspoon of jam. Sprinkle the powdered over the top.