Raspberry Pistachio Thumbprints

Dairy Free
Health score
1%
Raspberry Pistachio Thumbprints
110 min.
42
107kcal

Suggestions


Indulge in the delightful combination of flavors with our Raspberry Pistachio Thumbprints, a perfect dairy-free dessert that will impress your family and friends. These charming cookies are not only visually appealing but also offer a unique taste experience that balances the nutty richness of roasted pistachios with the sweet-tartness of raspberry jam.

With a preparation time of just 110 minutes, you can easily whip up a batch of 42 cookies, making them an ideal treat for gatherings, parties, or simply to enjoy at home. Each cookie is a mere 107 calories, allowing you to savor the sweetness without the guilt. The buttery texture, combined with the crunch of pistachios, creates a melt-in-your-mouth sensation that is hard to resist.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and fun to make. The process of shaping the dough and creating the signature thumbprint is not only enjoyable but also a great way to involve kids in baking. Once baked, these cookies are filled with luscious raspberry jam and dusted with powdered sugar, making them a delightful addition to any dessert table.

So, gather your ingredients and get ready to create a batch of these irresistible Raspberry Pistachio Thumbprints that are sure to become a favorite in your household!

Ingredients

  • cup butter softened
  • 0.5 cup powdered sugar 
  • cups flour all-purpose
  • 0.3 teaspoon salt 
  • teaspoon vanilla 
  • cup pistachios finely chopped
  • 12 oz raspberry jam red
  • tablespoons powdered sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer
  • wooden spoon

Directions

  1. Heat oven to 325°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until creamy. Stir in flour, salt, vanilla and nuts.
  2. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  3. Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with end of wooden spoon handle if necessary.
  4. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.
  5. Fill each thumbprint with about 1 rounded teaspoonful of jam.
  6. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.

Nutrition Facts

Calories107kcal
Protein4.77%
Fat47.86%
Carbs47.37%

Properties

Glycemic Index
3.52
Glycemic Load
6.4
Inflammation Score
-2
Nutrition Score
1.9173913191518%

Flavonoids

Cyanidin
0.21mg
Catechin
0.1mg
Epigallocatechin
0.06mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:106.82kcal
5.34%
Fat:5.74g
8.84%
Saturated Fat:1.08g
6.72%
Carbohydrates:12.8g
4.27%
Net Carbohydrates:12.24g
4.45%
Sugar:5.95g
6.61%
Cholesterol:0mg
0%
Sodium:67.59mg
2.94%
Alcohol:0.03g
100%
Alcohol %:0.17%
100%
Protein:1.29g
2.57%
Vitamin B1:0.07mg
4.94%
Vitamin A:205.48IU
4.11%
Manganese:0.08mg
3.97%
Selenium:2.4µg
3.42%
Folate:13.33µg
3.33%
Copper:0.05mg
2.75%
Vitamin B6:0.05mg
2.73%
Vitamin B2:0.04mg
2.51%
Iron:0.43mg
2.4%
Phosphorus:23.57mg
2.36%
Fiber:0.55g
2.21%
Vitamin B3:0.39mg
1.97%
Vitamin E:0.25mg
1.65%
Magnesium:5.35mg
1.34%
Potassium:45.07mg
1.29%
Vitamin C:0.89mg
1.08%