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Cranberry-Pistachio Thumbprint Cookies Recipe
Cranberry-Pistachio Thumbprint Cookies Recipe photo by Taste of Home

Cranberry-Pistachio Thumbprint Cookies Recipe

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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
MAKES:36 servings
TOTAL TIME: Prep: 40 min.+ chilling Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 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


  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.
Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers and decorate as directed.
Originally published as Cranberry-Pistachio Thumbprint Cookies in Simple & Delicious December/January 2014, p2-6

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Reviewed Dec. 26, 2013

"Very good and very simple to make."

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