Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (, softened)
  • 1/4 cup + 1 tablespoon powdered sugar
  • 1 cup all-purpose flour (, spooned and leveled)
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/3 cup finely ground roasted pistachio nuts
  • 1/4 cup jam ((raspberry, apricot, blackberry, strawberry - any!))

Instruction

  • Preheat oven to 325 degrees 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 14 to 16 minutes or until set but not browned. Quickly remake indentation with your thumb (or the end of a wooden spoon handle, if you can't stand the heat on your skin.)
  • Transfer cookies 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 and enjoy!