Raspberry Pistachio Cookies

1. 1

   Preheat oven to 325u00b0F.

2. 2

   In large bowl, beat butter and powdered sugar with an electric mixer on medium speed until creamy. Add in flour, salt, vanilla and pistachios until combined.

3. 3

   Shape dough into 1 1/4-inch balls. Place on a nonstick cookie sheet about 1 inch apart. Press thumb into center of each cookie (but not all the way through), to make an indentation.

4. 4

   Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with the end of a wooden spoon handle, if necessary. Remove from cookie sheet to cooling rack; cool for at least 20 minutes.

5. 5

   Fill each thumbprint with about 1/2 teaspoon of jam. Sprinkle the powdered over the top.

* Per serving · 4 servings · Values may vary.

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