Pistachio Thumbprint Cookies Recipe

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Pistachio Thumbprint Cookies
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Ingredients
8
Count
Nutrition
107
Calories
Total time
28
Minutes
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Ingredients:

Directions:

  1. In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
  2. Add flour and salt and mix until combined.
  3. Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Divide dough into 24 pieces and roll between palms to make small, round balls.
  6. Whisk egg white lightly until foamy.
  7. Dip balls in egg white, roll in pistachios and place on baking sheet.
  8. Make indentation in centre of each cookie with your thumb.
  9. Bake 5 minutes.
  10. Remove from oven and re-indent centre.
  11. Return to oven and bake another 8 minutes until just slightly browned.
  12. Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
  13. Cool on wire rack.
  14. Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 106.94 Kcal (448 kJ)
Calories from fat 53.94 Kcal
% Daily Value*
Total Fat 5.99g 9%
Cholesterol 16.99mg 6%
Sodium 22.17mg 1%
Potassium 56.04mg 1%
Total Carbs 11.56g 4%
Sugars 2.62g 10%
Dietary Fiber 0.7g 3%
Protein 1.97g 4%
Vitamin C 0.2mg 0%
Iron 0.4mg 2%
Calcium 9.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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