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Raspberry Pistachio Thumbprints

Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts—if you manage to share them! —Laura Murphy, Columbus, Mississippi
  • Total Time
    Prep: 25 min. Bake: 15 min./batch + cooling
  • Makes
    about 3 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pistachios
  • 1/2 cup seedless raspberry jam
  • Additional confectioners' sugar, optional

Directions

  • Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.
  • Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.
  • Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.
Nutrition Facts
1 cookie: 97 calories, 6g fat (3g saturated fat), 12mg cholesterol, 65mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Brenda
    Dec 12, 2019

    Nothing fantastic! Pretty, but dry and crumbly. Will not make again.

  • Nanette
    Mar 4, 2019

    Nope, not that great, would not make again. Low taste and a pain to make.

  • Debglass11
    Jan 17, 2019

    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!

  • dig1
    Jan 11, 2018

    Very nice

  • wdfcdwc
    Jan 11, 2018

    Very nice

  • xenazoe
    Jan 1, 2018

    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.

  • Summy
    Dec 24, 2017

    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.

  • 7833louis
    Dec 13, 2017

    These are very good! I made no modifications other than omitting the salt.

  • LANONNA42
    Nov 15, 2017

    these cookies look so delicious I must try them for the holidays