Pistachio Thumbprint Cookies
by Anthony Michael Contrino
approximately 2 ½ dozen
¾ cup American pistachios
4 ounces butter (1 stick) unsalted butter, room temperature
½ cup sugar
1 large egg yolk, room temperature
1 cup all-purpose flour
1 tablespoon cornstarch
½ cup apple jam or apple cider jelly, stirred to loosen
- Preheat the oven to 350 degrees.
- Using a mini chopper, pulse the pistachios until finely ground; transfer to a medium-sized bowl.
- Add the flour and cornstarch and whisk until well combined; set aside.
- In a large bowl, using a hand mixer, cream the butter and sugar until lightened, about 2 minutes.
- Add the yolk and mix until well combined.
- Add the dry ingredients and mix until all the flour is absorbed and crumbs form.
- Using your hands, gently press the crumbs into a solid mass, kneading it a couple of times.
- Using a small cookie scoop (1 tablespoon) scoop out mounds of dough and transfer to two parchment-lined sheet pans, leaving 2” of space between the cookies.
- Roll the mounds into balls, softening the dough with your hands.
- Gently press your thumb into the center of each ball to create a well.
- Refrigerate for at least 15 minutes, up to an hour.
- Pipe a dollop of jam into the center of the well.
- Bake until the cookies begin to lightly brown around the sides and are mostly set, for 12 to 14 minutes.
- Cool on the baking sheet for five minutes before carefully transferring to a cooling rack to cool completely. The cookies will keep well in an airtight container for up to 5 days.