Raspberry Pistachio Thumbprint Cookies

These delightful Raspberry Pistachio Thumbprint Cookies are buttery and tender with rich pistachio flavor and tart homemade raspberry compote baked right in. I consider this an upgrade to the classic raspberry almond thumbprints that typically show up on cookie platters during the holidays. The combination of raspberry and pistachio is so delicious as it combines earthy richness with bright fruitiness. This recipe is so simple to make by hand without a mixer and there are very few simple ingredients. The cookie dough base is very similar to shortbread without any egg and there's a homemade raspberry filling doesn't even require the stove. I make a quick compote from three ingredients that is beautifully tart an much less sweet than jam! You will love this recipe and if you enjoy baking with pistachios, check out my Salted Pistachio Dark Chocolate Chunk Cookies and these White Chocolate Raspberry Pistachio Cookies.

WHY THIS RECIPE WORKS

• Buttery pistachio shortbread cookies - these tender cookies are dense and buttery with a melt-in-your-mouth texture.
• Rich pistachio flavor - you will love the rich taste from ground roasted and salted pistachios. These salted roasted pistachios are very convenient.
• Homemade raspberry filling - you can certainly use raspberry jam, however this quick compote filling has just 3 ingredients and takes seconds to make.
• Make ahead recipe - I love how you can make the cookie dough in advance, wrap it in a log and store it in the freezer for when you're ready to bake. This is very convenient around the holidays.

INGREDIENTS FOR RASPBERRY PISTACHIO THUMBPRINT COOKIES

Here are some on the key ingredients for this recipe. For a full list of ingredients, check out the recipe card at the bottom of the post.

• Butter - this recipe uses unsalted butter as the base for the cookie dough. You can use salted butter, but then I would recommend omitting the added salt since the pistachios are already salted as well.
• Granulated sugar - you only need ⅓ cup of sugar since these short-bread like cookies are not meant to be overly sweet. It is just the right amount to make them tender and balance the earthy pistachio flavor.
• Roasted salted pistachios (no shell) - the lovely green color of these cookies is naturally coming from the pistachios and a bit of matcha powder. For the most flavor, you should roast the pistachios before grinding them or use these roasted salted pistachios.

• Pure vanilla extract - vanilla is essential to making delicious chocolate cookies. I like this Madagascar Bourbon Vanilla extract.
• Almond extract - this is optional, but it adds nice floral notes that complement the pistachio flavor.
• Salt - it really elevates the rich buttery, caramel flavors and enhances the pistachio taste.
• All purpose flour - regular unbleached all-purpose flour makes the best cookies.
• Matcha powder - this is optional, if you have it or want to try it, but it will really enhance the green color and it also adds a nice earthy taste that complements the pistachios. If you leave it out the cookies will simply have a more earthy brownish green color. I love this ceremonial grade matcha powder that has an intense emerald green color and great health benefits.
• Raspberries - you can use fresh or frozen berries to make the filling. I actually use frozen berries because they are convenient and work perfectly in this application.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE RASPBERRY PISTACHIO THUMBPRINT COOKIES

• STEP 1). Cream butter and sugar. Place soft butter, sugar, vanilla extract and almond extract in a large bowl and mix it together using a wide rubber spatula using the "creaming" method or use an electric handheld mixer on medium speed until pale and fluffy. The mixture will lighten in color and look pale yellow.
• STEP 2). Blend dry ingredients. Combine flour, ground pistachios, matcha powder and salt in a separate bowl and whisk to blend together.
• STEP 3). Combine dry and wet ingredients. Add flour mixture to the butter mixture and start to fold it all together using a spatula. Once about half combined and the mixture still looks a bit dry, add milk and continue folding until dough comes together and looks uniform.
• STEP 4). Chill the dough. Place a large piece of plastic on your work surface and tip out the dough onto it. Shape the dough into a 10 inch log and wrap it well. Place it in the fridge for 30 minutes to 1 hour.
• STEP 5). Shape the cookies. Unwrap the chilled log of dough and slice it into 13 pieces. Roll each portion into smooth balls and then roll them in ground pistachios so they are evenly coated. Use the back of a teaspoon measure to make an indent in the middle of each dough ball, then patch up and smooth out any cracks around the edges using your fingertips.
• STEP 6). Make the raspberry filling. Combine raspberries, sugar and corn starch in a small bowl and mash it together until quite smooth and evenly combined. Spoon about a teaspoon of the mixture into the wells in the dough balls.
• STEP 7). Bake for 15 minutes until golden and filling is set. Let the cookies set on trays for 3 minutes then transfer to wire rack to cool completely.

EXPERT BAKING TIPS

• Roast your nuts. This is non-negotiable for this recipe. If you do not roast the nuts (or use pre-roasted pistachios), they will be bland and their flavor will be mild.
• Don't skip the salt. The right amount of salt is so important to enhance the pistachio taste.
• Use a 1 oz cookie scoop to evenly portion dough for uniform baking instead of shaping in a log if you prefer.
• Use a kitchen scale. For best results, weigh your ingredients according to the measurements in the recipe card below using a kitchen scale.

RECIPE FAQ

STORAGE AND FREEZING

If you love cookies, check out these recipes!

Video

Raspberry Pistachio Thumbprint Cookies

Christina Marsigliese, Food Scientist MSc.

These delightful Raspberry Pistachio Thumbprint Cookies are buttery and tender with rich pistachio flavor and tart homemade raspberry compote baked right in. Make an impression by replacing those classic raspberry almond thumbprints with these on your next holiday cookie platter.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 28 minutes mins

Servings 13 cookies

Ingredients

  

NOTE: This recipe makes a small batch of 13 cookies and if you prefer more, double the recipe exactly. Notes for doubling are in the FAQ section above.

Pistachio cookie dough:

• ¼ cup (30g) roasted salted pistachios (no shell)
• ½ cup (113g) unsalted butter, very soft
• ⅓ cup (65g) granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• 1 ½ tablespoon (22ml) milk
• 1 cup (142g) all-purpose flour
• ½ teaspoon matcha powder
• ⅛ teaspoon salt

Raspberry filling:

• ¾ cup (80g) frozen raspberries
• 3 tablespoon (40g) granulated sugar
• 2 teaspoon (6g) corn starch

For rolling:

• ⅓ cup (50g) ground roasted salted pistachios (no shell)

Instructions

 

• First grind the pistachios. Place a total of 80g pistachios (about ⅔ cup) in a food processor and pulse until it forms fine crumbs. You'll need ¼ cup (about 30g) for the cookie dough and then set the rest aside in a bowl for rolling the dough balls before baking.
• Make the cookie dough. Place soft butter, sugar, vanilla extract and almond extract in a large bowl and mix it together using a wide rubber spatula using the "creaming" method or use an electric handheld mixer on medium speed until pale and fluffy. The mixture will lighten in color and look pale yellow.
• Combine flour, ground pistachios, matcha powder and salt in a separate bowl and whisk to blend together. Add flour mixture to the butter mixture and start to fold it all together using a spatula. Once about half combined and the mixture still looks a bit dry, add milk and continue folding until dough comes together and looks uniform. Place a large piece of plastic on your work surface and tip out the dough onto it. Shape the dough into a 10 inch log and wrap it well. Place it in the fridge for 30 minutes to 1 hour.
• Unwrap the chilled log of dough and slice it into 13 pieces. Roll each portion into smooth balls and then roll them in ground pistachios so they are evenly coated. Use the back of a teaspoon measure to make an indent in the middle of each dough ball, then patch up and smooth out any cracks around the edges using your fingertips.
• Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
• Make the raspberry filling. Combine raspberries, sugar and corn starch in a small bowl and mash it together until quite smooth and evenly combined. Spoon about a teaspoon of the mixture into the wells in the dough balls and bake for 15 minutes until golden and filling is set. Let the cookies set on trays for 3 minutes then transfer to wire rack to cool completely.