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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. Make an impression by replacing those classic raspberry almond thumbprints with these on your next holiday cookie platter.
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.
