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Pistachio thumbprints filled
with glistening, jewel-like jelly centers.
Pistachio
Jewel Cookies
- 1/2 cup butter or margarine,
softened
1/4 cup powdered sugar
1 large egg, separated
1 teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup shelled pistachios, finely chopped
1/4 cup jelly of choice, (or butter icing)
- Combine butter, sugar,
egg yolk and vanilla; beat until light and fluffy. Stir in flour
and salt; mix thoroughly. Chill dough for at least 30 minutes
or until dough hardens.
- Shape dough into small
balls. Beat egg white until foamy; dip balls in egg white, then
roll in chopped pistachios. Place on ungreased baking sheet;
make deep indentation in each cookie.
- Bake at 350°F (175°C)
for 10 to 12 minutes. Remove from oven; cool. Fill indentation
with jelly or butter icing of your choice. Makes about 2 dozen
cookies.
Makes 24 cookies.
Recipe and photograph provided
courtesy of the California Pistachio Commission.
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