Pistachio Thumbprint (Kinda Sorta) Cookies

Name: Pistachio Thumbprint (Kinda Sorta) Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 0.5 cup roasted and salted shelled pistachios, divided; 0.5 cup unsalted butter, at room temperature; 0.33333334326744 cup white sugar; 0.5 teaspoon almond extract; 1 cup all-purpose flour; 1 pinch salt; 1 large egg; 1 tablespoon water; 0.5 cup salted caramel baking chips

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I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media that make you want to make them! Well, these didn't turn out how I intended, but they are delicious!

Recipe by Kim's Cooking Now

Published on October 12, 2020

2

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

1 hrs

Total Time:

1 hrs 40 mins

Servings:

12

Yield:

12 cookies

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Ingredients

½ cup roasted and salted shelled pistachios, divided
½ cup unsalted butter, at room temperature
⅓ cup white sugar
½ teaspoon almond extract
1 cup all-purpose flour
1 pinch salt
1 large egg
1 tablespoon water
½ cup salted caramel baking chips

Directions

Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

Nutrition Facts (per serving)

204	Calories
13g	Fat
20g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 204
% Daily Value *
Total Fat 13g	16%
Saturated Fat 7g	36%
Cholesterol 36mg	12%
Sodium 50mg	2%
Total Carbohydrate 20g	7%
Dietary Fiber 1g	3%
Total Sugars 11g
Protein 3g
Vitamin C 0mg	1%
Calcium 12mg	1%
Iron 1mg	4%
Potassium 88mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.