Pistachio Thumbprint Cookies with Rhubarb & Muscat Jam

neil bougourd | 12 December, 2021

Ingredients

  • 7 Tbsp butter
  • 4 Tbsp sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 10 Tbsp pistachio, ground
  • Pinch of salt
  • 1 cup flour
  • 1 Tbsp dusting sugar to dust the cookies once done
  • 9 Tbsp jam for filling

Directions

  1. Using your hands, knead all the ingredients ( except dusting sugar) on clean working surface.
  2. Form a dough into a log and wrap in plastic foil to chill in the fridge at least for 2 hours.
  3. Cover cookie sheet with baking paper.
  4. Preheat the oven to 350º
  5. Cut the log into 25 equally sized slices and form the ball out of each slice.
  6. Dent each ball centre using thumb.

  7. Place the cookies onto the cooking sheet and bake for 13 mins.
  8. Take the cookies out and leave to cool.
  9. Dust the cookies with dusting sugar.
  10. Fill each thumbprint with ¾ tsp of jam

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