Cranberry-Pistachio Thumbprint Cookies Recipe

Name: Cranberry-Pistachio Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/4 cup sugar; 1/4 cup packed brown sugar; 1 large egg yolk; 1 teaspoon grated orange zest; 1 cup all-purpose flour; 1-1/4 cups dried cranberries, divided; 3/4 cup plus 2 tablespoons finely chopped pistachios, divided; 1/4 cup heavy whipping cream; 2/3 cup white baking chips

Servings: persons

1/2 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg yolk
1 teaspoon grated orange zest
1 cup all-purpose flour
1-1/4 cups dried cranberries, divided
3/4 cup plus 2 tablespoons finely chopped pistachios, divided
1/4 cup heavy whipping cream
2/3 cup white baking chips

1
Preheat oven to 350u00b0. Cream butter and sugars until light and fluffy. Beat in egg yolk and orange zest. Gradually beat in flour. Stir in 1 cup cranberries and 3/4 cup pistachios.
2
Shape dough into 1-in. balls. Place 2 in. apart on ungreased
3
. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
4
Meanwhile, in a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened.
5
Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers.
6
Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers; decorate as directed.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/4 cup sugar, 1/4 cup packed brown sugar, 1 large egg yolk, and more.

Yes, Cranberry-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.

Cranberry-Pistachio Thumbprint Cookies

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