Raspberry Pistachio Thumbprints
Total TimePrep: 25 min. Bake: 15 min./batch + cooling
Makesabout 3 dozen
Nothing fantastic! Pretty, but dry and crumbly. Will not make again.
Nope, not that great, would not make again. Low taste and a pain to make.
Wow, what a great cookie! Made as directed for Christmas and they were perfect addition to the other cookies I made. They're sweet little bites and we loved the combination of pistachios and raspberry jam. Baked them around 13 minutes and they turned out great. Definitely will make again!
My husband proudly proclaimed that these were his all time favorite cookie! I made them for Christmas and they quickly disappeared. A week later, I just made my second batch. They were delicious as written, I used a small food processor to chop the pistachios, being careful not to chop them too finely. I used unshelled pistachios (lightly salted) for the first batch and they were great. I used unsalted (in the shell) for the second batch and really should have adjusted the salt in the dough. They were still delicious, but could have used a bit more salt.
I agree with wdfcdwc! These are very nice. I could only find salted pistachios in the shell, so I shelled them, then rubbed off the crunchy "skin." I used unsalted butter, and the cookies were perfect. I used Simply Fruit for the filling (no added sugar in that brand). I loved these because they aren't too sweet, and the texture is so light and buttery.
These are very good! I made no modifications other than omitting the salt.
these cookies look so delicious I must try them for the holidays