Raspberry Pistachio Thumbprints

Ingredients

• 1 cup butter softened
• 0.5 cup powdered sugar 
• 1 teaspoon vanilla extract 
• 2 cups flour all-purpose
• 0.3 teaspoon salt 
• 1 cup pistachios finely chopped
• 0.5 cup raspberry jam seedless
• 1 serving powdered sugar 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
2. Add pistachios; mix well.
3. Shape dough into 1-in. balls.
4. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.
5. Bake until bottoms are light brown, 13-16 minutes.
6. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.