Here's a must-have holiday cookie that's a great addition to any dessert buffet.
Raspberry Pistachio Thumbprints
- Prep Time 1 hr 20 min
- Total 1 hr 50 min
- Servings 42
- Ingredients 8
Ingredients
- 1 cup butter or margarine, softened
- 1/2 cup powdered sugar
- 2 cups Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup finely chopped roasted pistachio nuts
- 1 jar (12 oz) red raspberry jam
- 2 tablespoons powdered sugar
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Shape 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.
-
Step3Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.
-
Step4Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.
Nutrition
110
Calories
6g
Total Fat
1g
Protein
13g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 110
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 60mg
- 2%
- Potassium
- 45mg
- 1%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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