PISTACHIO THUMBPRINTS
These mild pistachio-flavored cookies disappear in a wink. -Liz Probelski, Port Washington, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
MAPLE-PISTACHIO THUMBPRINTS
Balls of spiced dough are rolled in buttery pistachios before being baked and filled with a decadent homemade maple cream. A sprinkling of flaky sea salt is the perfect finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 45
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with racks in upper and lower thirds. In a bowl, whisk together flour, 1/4 cup confectioners' sugar, kosher salt, cinnamon, and ginger. Beat butter with remaining 1/4 cup confectioners' sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in maple syrup and vanilla. Reduce speed to low; gradually beat in flour mixture to combine. Cover bowl; refrigerate until dough is firm but still pliable, about 1 hour (or tightly wrap in plastic and refrigerate up to 3 days).
- Roll level tablespoons of dough into balls, then roll in pistachios to evenly coat, pressing nuts into dough to adhere. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Make an indentation in center of each ball with your thumb or the bottom of a thick wooden spoon.
- Bake cookies, rotating sheets and rack positions halfway through, until set and golden on bottoms, 18 to 22 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely. Unfilled cookies can be stored in an airtight container at room temperature up to 5 days. To serve, fill center of each cookie with approximately 1/2 teaspoon maple cream and sprinkle with flaky salt.
PISTACHIO THUMBPRINTS
You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.
Provided by Claire Saffitz
Categories Bon Appétit Cookies Christmas Pistachio Honey Vanilla Cardamom Bake
Yield Makes about 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2" apart.
- Bake cookies until barely golden, 8-10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5-8 minutes. Let cool on baking sheet.
- Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1-2 tsp. pistachio mixture into the indentation in each cookie.
- Do Ahead
- Cookies can be baked (but not filled) 3 days ahead; store airtight at room temperature. Cookies can be filled 1 day ahead.
RASPBERRY PISTACHIO THUMBPRINTS
Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts-if you manage to share them! -Laura Murphy, Columbus, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO THUMBPRINTS
Yield 3 dozen
Number Of Ingredients 16
Steps:
- Pistachio Thumbprints: Blend margarine, powdered sugar, egg and extracts. Stir in flour and dry pudding mix. Form dough into one-inch balls; roll in pecans. Place on greased baking sheets; gently press a thumbprint into each. Bake at 350 degrees for 10 to 12 minutes; let cool. Spoon Vanilla Filling into thumbprints. In a plastic zipping bag, microwave remaining ingredients until melted, one to 2 minutes, stirring every 15 seconds. Snip off tip of one corner; drizzle over cookies. Vanilla Filling: Combine all ingredients; mix well.
Nutrition Facts : Nutritional Facts Serves
PISTACHIO THUMBPRINTS
'These mild pistachio-flavored cookies disappear in a wink,' says Liz Probelski of Port Washington, Wisconsin.
Provided by Allrecipes Member
Time 55m
Yield 42
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugar until smooth. Add egg and extracts; mix well. Combine flour and pudding mix; add to the creamed mixture. Stir in chocolate chips. Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350 degrees F for 10-12 minutes. Remove to a wire rack to cool.
- For filling, cream butter, sugar, vanilla and milk. Spoon into center of cooled cookies.
- For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 16.6 g, Cholesterol 17.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 70.3 mg, Sugar 10.7 g
PISTACHIO THUMBPRINT COOKIES
Make and share this Pistachio Thumbprint Cookies recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 28m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
- Add flour and salt and mix until combined.
- Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
- Preheat oven to 350 degrees.
- Divide dough into 24 pieces and roll between palms to make small, round balls.
- Whisk egg white lightly until foamy.
- Dip balls in egg white, roll in pistachios and place on baking sheet.
- Make indentation in centre of each cookie with your thumb.
- Bake 5 minutes.
- Remove from oven and re-indent centre.
- Return to oven and bake another 8 minutes until just slightly browned.
- Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
- Cool on wire rack.
- Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.
PISTACHIO THUMBPRINTS
'These mild pistachio-flavored cookies disappear in a wink,' says Liz Probelski of Port Washington, Wisconsin.
Provided by Allrecipes Member
Time 55m
Yield 42
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugar until smooth. Add egg and extracts; mix well. Combine flour and pudding mix; add to the creamed mixture. Stir in chocolate chips. Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350 degrees F for 10-12 minutes. Remove to a wire rack to cool.
- For filling, cream butter, sugar, vanilla and milk. Spoon into center of cooled cookies.
- For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 16.6 g, Cholesterol 17.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 70.3 mg, Sugar 10.7 g
RASPBERRY PISTACHIO THUMBPRINTS
Here's a must-have holiday cookie that's a great addition to any dessert buffet.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 42
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until creamy. Stir in flour, salt, vanilla and nuts.
- Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.
- Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g
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