Pistachio Thumbprints Recipes

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PISTACHIO THUMBPRINTS



Pistachio Thumbprints image

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

1 cup butter, softened
1/3 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
FILLING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
GLAZE:
1/2 cup semisweet chocolate chips
2 teaspoons shortening

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.

RASPBERRY PISTACHIO THUMBPRINTS



Raspberry Pistachio Thumbprints image

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

1 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped roasted pistachio nuts
1 jar (12 oz) red raspberry jam
2 tablespoons powdered sugar

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

RASPBERRY PISTACHIO THUMBPRINTS



Raspberry Pistachio Thumbprints image

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

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners' sugar, optional

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 THUMBPRINT (KINDA SORTA) COOKIES



Pistachio Thumbprint (Kinda Sorta) Cookies image

I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media that make you want to make them! Well, these didn't turn out how I intended, but they are delicious!

Provided by Kim's Cooking Now

Categories     Desserts     Cookies     Nut Cookie Recipes     Pistachio

Time 1h40m

Yield 12

Number Of Ingredients 9

½ cup roasted and salted shelled pistachios, divided
½ cup unsalted butter, at room temperature
⅓ cup white sugar
½ teaspoon almond extract
1 cup all-purpose flour
1 pinch salt
1 large egg
1 tablespoon water
½ cup salted caramel baking chips

Steps:

  • Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
  • 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.
  • Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 19.5 g, Cholesterol 35.8 mg, Fat 12.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 7.1 g, Sodium 50.3 mg, Sugar 10.6 g

PISTACHIO-ORANGE THUMBPRINT COOKIES WITH CHOCOLATE GANACHE RECIPE BY TASTY



Pistachio-Orange Thumbprint Cookies With Chocolate Ganache Recipe by Tasty image

Inspired by the flavors of biscotti, these little cookies are a breeze to make. The savory, nutty pistachio pairs beautifully with the bright orange and decadent chocolate to make every bite exciting. The corn syrup in the ganache is optional, but makes for a glossy and smooth chocolate center.

Provided by Karlee Rotoly

Categories     Bakery Goods

Time 1h50m

Yield 30 cookies

Number Of Ingredients 11

1 cup raw pistachios, plus more for garnish
1 cup all purpose flour, plus 2 tablespoons
¾ teaspoon kosher salt
¾ teaspoon baking powder
1 ¼ sticks unsalted butter, room temperature
½ cup sugar
1 large egg, room temperature
2 teaspoons orange zest
6 oz semi-sweet chocolate chips, roughly chopped
½ cup heavy cream
1 teaspoon light corn syrup

Steps:

  • Line 2 baking sheets with parchment paper.
  • Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
  • Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
  • In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add the egg and orange zest and beat until evenly distributed.
  • Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
  • Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
  • Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
  • Bake the cookies for 14-16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
  • While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45-60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1-2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
  • Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 106 calories, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, Sugar 5 grams

PISTACHIO THUMBPRINTS



Pistachio Thumbprints image

Yield 3 dozen

Number Of Ingredients 16

1 cup margarine, softened
1/3 cup powdered sugar
1 egg, beaten
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 (3.4-ounce) package instant pistachio pudding mix
1 cup pecans, finely chopped
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
----------------------------
Vanilla Filling:
2 tablespoons margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

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

MAPLE-PISTACHIO THUMBPRINTS



Maple-Pistachio Thumbprints image

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

2 1/2 cups unbleached all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 sticks unsalted butter, room temperature
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1 cup unsalted shelled pistachios, coarsely ground
1/2 cup Maple Cream, for serving
Flaky sea salt, such as Maldon, for serving (optional)

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



Pistachio Thumbprints image

'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

1 cup butter or margarine, softened
⅓ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
¾ teaspoon almond extract
2 cups all-purpose flour
1 (3.4 ounce) package instant pistachio pudding mix
½ cup miniature chocolate chips
2 cups finely chopped pecans
2 tablespoons butter or margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
½ cup semisweet chocolate chips
2 teaspoons shortening

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



Pistachio Thumbprint Cookies image

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

1/2 cup butter, softened
1/2 cup icing sugar
1 egg, separated
1 teaspoon vanilla extract
1 cup all-purpose flour
1 pinch salt
3/4 cup shelled pistachios, finely chopped
1/3 cup seedless raspberry jam (or other jam)

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 THUMBPRINT COOKIES



Pistachio Thumbprint Cookies image

Make and share this Pistachio Thumbprint Cookies recipe from Food.com.

Provided by KitchenCraftsnMore

Categories     Dessert

Time 52m

Yield 54 cookies

Number Of Ingredients 15

1 cup butter, softened
1/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract (optional)
2 cups flour
1 (3 1/2 ounce) package instant pistachio pudding mix
1/2 cup miniature semisweet chocolate chips
2 cups finely chopped pecans
2 tablespoons butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 -3 tablespoons milk
1/2 cup semi-sweet chocolate chips
2 teaspoons vegetable shortening

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes.
  • Add egg and extracts; mix well.
  • In another bowl, combine flour and pudding and add to the butter mixture.
  • Stir in chocolate chips.
  • Shape into 1-inch balls; roll in nuts.
  • Place 2 inches apart on greased baking sheets.
  • Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.
  • Position a wire rack inside a large baking pan or over sheets of wax paper.
  • Remove cookies from oven, place on wire rack to cool.
  • To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes.
  • Stir in vanilla and milk; mix until combined and smooth.
  • Spoon into center of cooled cookies.
  • Leave cookies on rack to glaze.
  • To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening.
  • Stir until smooth, taking care not to scorch the chocolate.
  • Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace.
  • For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.

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From nadiashealthykitchen.com


CHOCOLATE FUDGE PISTACHIO THUMBPRINTS - HOW SWEET EATS
2013-12-08 Chocolate Fudge Pistachio Thumbprints. by Jessica December 8, 2013. Oh my cookies. I’m taking my love affair with pistachios a little further and combining them with lots of gooey chocolate fudge. I KNOW. This month, I’ve teamed up with Better Homes and Gardens to bring you a month full of cookies. This is just the beginning and each week ...
From howsweeteats.com


PISTACHIO THUMBPRINT COOKIES - GOOD FOOD AND TREASURED …
Place on cookie sheet; make a thumbprint indentation on the top of each cookie. Bake for about 10-11 minutes; remove from oven & press each indent again, slightly. Remove to wire rack & cool. Bake for about 10-11 minutes; remove from oven & press each indent again, slightly.
From goodfoodandtreasuredmemories.com


ALMOND PISTACHIO THUMBPRINT COOKIES RECIPE - ALPHAFOODIE
2019-12-16 To begin, mix the almond flour with the other base ingredients and then form small, one bite-sized cookies. If you want you can measure these out and use around 1tbsp per cookie. However, I eyeballed it and made 14 of them. To make them into thumbprint cookies, the process is precisely what it says.
From alphafoodie.com


PISTACHIO APRICOT THUMBPRINT COOKIES - VEGAN RICHA
2015-07-29 Preheat the oven to 345 degrees F / 170ºc. Make small balls of the dough and press in the center to make a deep dent. Place on parchment lined baking sheet. Take 3 to 4 Tbsp apricot preserves/jam in a small bowl and whisk a bit to make it smooth. Fill the cookies with 1/2 to 3/4 tsp apricot preserves.
From veganricha.com


PISTACHIO THUMBPRINT COOKIES — COMPASS KITCHEN
2021-03-10 Directions. In a food processor fitted with the blade attachment, add the pistachios and pulse until very finely ground. Add the sugar, egg, and orange zest, and pulse until a dough forms around the blade. Transfer dough to a small bowl and refrigerate for at least 2 hours and up to 12 hours. When ready to bake, place an oven rack in the middle ...
From mycompasskitchen.com


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