Pistachio Jewel Cookies
Festive thumbprint cookies coated in finely chopped pistachios with glistening, jewel-like jelly centers.
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 buttercream frosting)
- 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 in a preheated oven 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 2 dozen cookies.
Recipe and photograph provided courtesy of the California Pistachio Commission.