Raspberry Pistachio Thumbprints

Here's a must-have holiday cookie that's a great addition to any dessert buffet.

  • Prep Time 1 hr 20 min
  • Total Time 1 hr 50 min
  • Servings 42

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

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.

Expert Tips

Laura Murphy from Columbus, MS created this recipe for a Celebrate the Season Holiday Cookie Contest.

"This recipe is an updated version of a thumbprint cookie recipe that has played a big role in initiating the holiday season for my family for as long as I can remember. We are always sad to see them go with the Christmas season, though they are well worth the wait each year." Laura Murphy

A food processor works great for finely chopping the pistachio nuts.

You can substitute strawberry jam or your favorite flavor for the raspberry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
60mg
60%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.