Print Options

 
 Print
Cranberry-Pistachio Thumbprint Cookies Recipe

Cranberry-Pistachio Thumbprint Cookies Recipe

For years, I made Swedish thumbprint cookies with raspberry jam and walnuts. Now at Christmas, I use pistachios and cranberries for holiday color. —Dion Frischer, Ann Arbor, MI
TOTAL TIME: Prep: 40 min.+ chilling Bake: 10 min./batch + cooling YIELD:36 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon grated orange peel
  • 1 cup all-purpose flour
  • 1 cup dried cranberries
  • 3/4 cup plus 2 tablespoons finely chopped pistachios, divided
  • 2/3 cup white baking chips
  • 1/4 cup heavy whipping cream
  • 36 dried cranberries

Directions

  • 1. Preheat oven to 350°. In a small bowl, cream butter and sugars until light and fluffy. Beat in egg yolk and orange peel. Gradually beat in flour. Stir in cranberries and 3/4 cup pistachios.
  • 2. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
  • 3. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
  • 4. Meanwhile, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened.
  • 5. Spoon ganache onto cookies; sprinkle with remaining pistachios. Top each with a cranberry. Refrigerate leftovers. Yield: 3 dozen.