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Cranberry-Pistachio Thumbprint Cookies

 Cranberry-Pistachio Thumbprint Cookies
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
36 ServingsPrep: 40 min.+ chilling Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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.
  • Bake 9-11 minutes or until edges are light brown. Remove from pans to
  • wire racks to cool completely.

2 of 2

Cranberry-Pistachio Thumbprint Cookies (continued)

Directions (continued)

  • 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.
  • Spoon ganache onto cookies; sprinkle with remaining pistachios. Top
  • each with a cranberry. Refrigerate leftovers. Yield: 3 dozen.
Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers and decorate as directed.