🍪 Pistachio Thumbprint Cookies (Jam-Filled)

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🧾 Ingredients

Cookie Dough

• 1 cup (125 g) all-purpose flour

• 1/2 cup (60 g) finely ground pistachios

• 1/2 teaspoon baking powder

• Pinch of salt

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Wet Ingredients

• 1/2 cup (115 g) butter (softened)

• 1/2 cup (100 g) sugar

• 1 egg yolk

• 1 teaspoon vanilla extract

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Filling & Topping

• Fruit jam (raspberry / strawberry works best)

• 1/4 cup white chocolate (melted)

• Crushed pistachios (for topping)

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🔥 Instructions

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Step 1: Make Dough

• Cream butter + sugar until fluffy

• Add egg yolk + vanilla

Mix dry ingredients separately → combine into dough

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Step 2: Shape Cookies

• Roll into small balls

• Press center with thumb (create a well)

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Step 3: Add Filling

• Spoon jam into center

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Step 4: Bake

• Preheat oven to 175°C (350°F)

• Bake 10–12 minutes

Edges lightly golden

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Step 5: Finish

• Drizzle melted white chocolate

• Sprinkle crushed pistachios

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💡 Pro Tips

• Use finely ground pistachios → smoother texture

• Chill dough if too soft

• Don’t overfill jam → prevents spilling

• Add lemon zest → enhances flavor

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🔥 Texture & Flavor

• Soft, slightly crumbly cookie

• Nutty pistachio richness

• Sweet-tangy jam center

• Creamy white chocolate finish

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⚠️ Serving Ideas

• Pair with tea or coffee

• Dust with powdered sugar for extra look

• Serve in gift boxes (high aesthetic value)