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Prep 1hr20min
Total1hr50min
Servings42
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Ingredients
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
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Steps
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.
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A food processor works great for finely chopping the pistachio nuts.
You can substitute strawberry jam or your favorite flavor for the raspberry.
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