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Epicurious
Bon Appétit

Pistachio Thumbprints

By Claire Saffitz

3.9

(6)

Overhead view of a pistachio thumbprint cookie against a green background.
Photo by Kelsey McClellan

You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.

Cooks' Note

Pistachio paste can be purchased in some grocery stores or online at Amazon.

Recipe information

  • Yield

    Makes about 18

Ingredients

1/3 cup finely chopped raw pistachios
1 log Honey-Vanilla Sablé Dough
1/2 cup sweetened pistachio paste
4 tablespoons unsalted butter, room temperature

Preparation

  1. Step 1

    Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2" apart.

    Step 2

    Bake cookies until barely golden, 8–10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5–8 minutes. Let cool on baking sheet.

    Step 3

    Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1–2 tsp. pistachio mixture into the indentation in each cookie.

  2. Do Ahead

    Step 4

    Cookies can be baked (but not filled) 3 days ahead; store airtight at room temperature. Cookies can be filled 1 day ahead.

TagsCookieDessertPistachioNutVegetarianDairy FreeBakingElectric MixerChristmasBon Appétit

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