Cherry-Pistachio Thumbprint Cookies – a delicious recipe with unsalted butter, sugar, vanilla, flour, cornstarch, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter, confectioners' sugar and vanilla at medium speed until creamy.
2
Sift together flour cornstarch and salt.
3
Gradually add flour mixture to butter mixture.
4
Beat until combined.
5
Fold in pistachios.
6
Cover and refrigerate for at least two hours.
7
Preheat oven to 350 degrees.
8
Line two baking sheets with parchment paper.
9
Using teaspoon size springloaded scoop, drop dough approximately 2 inches apart onto baking sheets.
10
With hands roll dough into balls.
11
Wet finger and gently press indentation in center of each cooke.
12
Put 1/2 teaspoon of preserves in each indent.
13
Sprinkle cookies evenly with granulated sugar.
14
Bake for 12 minutes.
15
Cool on pans for 5 minutes.
16
Move to wire rack and cool completely.
605
kcal
Calories
35
g
Fat
70
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¾ cup unsalted butter, softened, ½ cup confectioners' sugar, 1 teaspoon vanilla extract, 1 cup all-purpose flour, and more.
Yes, Cherry-Pistachio Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
