Pom Pistachio Thumbprints Recipe

Name: Pom Pistachio Thumbprints
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup Crimson POM Jelly*; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup unsalted butter; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla; 1 cup salted pistachios, finely chopped; *Crimson POM Jelly:; juice from 4-6 large POM Wonderful Pomegranates,** or 2 cups POM Wonderful 100% Pomegranate Juice; 1/4 cup arils from 1 large POM Wonderful Pomegranate; 2 tablespoons lemon juice; 1 packet liquid fruit pectin or half of a 1 3/4-oz. package powdered fruit pectin; 4 cups granulated sugar

Servings: persons

2/3 cup Crimson POM Jelly*
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 cup salted pistachios, finely chopped
*Crimson POM Jelly:
juice from 4-6 large POM Wonderful Pomegranates,** or 2 cups POM Wonderful 100% Pomegranate Juice
1/4 cup arils from 1 large POM Wonderful Pomegranate
2 tablespoons lemon juice
1 packet liquid fruit pectin or half of a 1 3/4-oz. package powdered fruit pectin
4 cups granulated sugar

1
1. Prepare Crimson POM Jelly in advance of making cookies.*
2
2. Preheat the oven to 350F.
3
3. In a medium bowl, whisk together the flour, baking powder and salt.
4
4. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. On low speed, gradually add the flour mixture.
5
5. Put the pistachios in a shallow bowl. Shape heaping teaspoons of the dough into 1-inch balls and roll in pistachios, pressing to coat. Place about 2 inches apart on ungreased baking sheets. With your thumb, make a deep impression in the center of each cookie. Spoon teaspoon Crimson POM Jelly into each hollow.
6
6. Bake for 10 to 15 minutes or until golden brown around the edges. Cool cookies on cookie sheets for 3 minutes and then transfer to a wire rack.
7
*Crimson POM Jelly:
8
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
9
2. Prepare fresh pomegranate juice.**
10
3. In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil.
11
4. Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat.
12
5. Remove from heat and skim foam from jelly with a spoon. Discard foam.
13
6. Immediately ladle the jelly into clean jelly jars with lids or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand for 45 minutes to cool, then refrigerate for 1 hours. If not using immediately, refrigerate for up to 4 to 6 weeks or freeze for up to 1 year.

1485

kcal

Calories

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2/3 cup Crimson POM Jelly*, 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Pom Pistachio Thumbprints falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pom Pistachio Thumbprints

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions