Peony Pistachio Thumbprint Cookies
Author: 
Recipe type: Cookies
 
Ingredients
  • 1 cup softened butter
  • ⅔ cup granulated sugar
  • 2 egg yolks
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • Peony jelly
  • ½ cup pistachios
  • plastic wrap
  • light cloth or zip plastic bag
Instructions
  1. Using an electric mixer, beat together the butter and sugar on medium high speed until light and fluffy, about 2-3 minutes. Beat in egg yolks and vanilla extract.
  2. Sift in flour and salt and mix until incorporated enough so that the dough comes together into a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  3. Meanwhile, preheat oven to 375F and line cookie sheets with parchment paper.
  4. Remove from fridge and form dough into 1-inch balls. Place onto the cookie sheet leaving a couple inches between each one. Create a crater in each dough ball either using your thumb or the back of a ½ tsp spoon.
  5. Bake for 8-10 minutes
  6. Meanwhile, de-shell your pistachios and remove the outer skin. Discard any dark nuts - you'll only want to use the bright green parts. Place nuts in a cloth or ziplock bag and crush them with a rolling pin or any other item.
  7. Remove cookies from the oven. If the indent is too shallow you can always press again to get a deeper crater.
  8. Fill each cookie with jam and bake again for 3-5 minutes, or until the jam is slightly melted the the edges are golden brown.
  9. Remove cookies from oven and sprinkle the crushed pistachios on top. Place cookies on a cooling rack until cool.
  10. Repeat for the rest of the dough.
Recipe by Squirrelly Minds at http://squirrellyminds.com/2020/05/19/peony-pistachio-thumbprint-cookies/