RASPBERRY PISTACHIO THUMBPRINTS
Here's a must-have holiday cookie that's a great addition to any dessert buffet.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 42
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g
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Roxy Wolves
[email protected]These cookies are the perfect combination of sweet and tart.
Faisal Alyas
[email protected]I'm not a baker, but these cookies were easy to make and they turned out great.
Sm ikbal Hossain
[email protected]These cookies are so good! I can't stop eating them.
Puspa Kc
[email protected]I found that the cookies spread out too much in the oven. I think I'll try chilling the dough before baking next time.
Creed Boss
[email protected]These cookies are a bit too crumbly for my taste.
Jason Hammond
[email protected]I'm allergic to pistachios, so I used chopped walnuts instead. They were still delicious!
Benjamin Okon
[email protected]These cookies are a great way to use up leftover raspberries.
Kamrul Rabby
[email protected]I love that these cookies can be made ahead of time. They're perfect for busy weeknights.
Ethnan Sitota
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort.
Rebecca Brookshire
[email protected]I had some trouble getting the dough to come together, but once I did, the cookies turned out great.
Patrick Muliira
[email protected]These cookies are a bit too sweet for my taste, but they're still pretty good.
Hdhdhd Shsbsb
[email protected]I'm not a huge fan of raspberries, but I really enjoyed these cookies. The pistachio flavor really shines through.
Leeann Cianteo
[email protected]These cookies are so delicious! I love the way the raspberry and pistachio flavors complement each other.
tajkiya islam
[email protected]I made these thumbprints for a bake sale and they sold out in no time! Everyone loved them. They're the perfect size for a quick snack or dessert.
Mon Vai Gaming
[email protected]These raspberry pistachio thumbprints were a huge hit at my last party! They're so easy to make and they look so festive. I love the combination of sweet and tart from the raspberries and the nutty flavor of the pistachios.