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
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon grated orange peel
- 1 cup all-purpose flour
- 1-1/4 cups dried cranberries, divided
- 3/4 cup plus 2 tablespoons finely chopped pistachios, divided
- 2/3 cup white baking chips
- 1/4 cup heavy whipping cream
- 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 1 cup 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.
- 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 and cranberries. Refrigerate leftovers.
Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers and decorate as directed. Yield: 3 dozen.
Originally published as Cranberry-Pistachio Thumbprint Cookies in Simple & Delicious December/January 2014, p2-6
Reviews for Cranberry-Pistachio Thumbprint Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 19, 2015
"easy to make, but just so so in taste. cranberry-pistachio combination is a little off. white chocolate does manage to bind the two flavors together."
Reviewed Dec. 26, 2013
"Very good and very simple to make."