Pistachio Thumbprint (Kinda Sorta) Cookies
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!
- Serves: 12 persons
- ½cup roasted and salted shelled pistachios, divided
- ½cup unsalted butter, at room temperature
- ⅓cup white sugar
- ½teaspoon almond extract
- 1cup all-purpose flour
- 1pinch salt
- 1large egg
- 1tablespoon water
- ½cup salted caramel baking chips
Step 1Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
Step 2Combine 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.
Step 3Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
Step 4Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 5Combine 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.
Step 6Make 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.
Step 7Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.