Average Rating: 4.571428TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling
YIELD: about 3 dozen.Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pistachios
- 1/2 cup seedless raspberry jam
- Additional confectioners' sugar, optional
Instructions
- 1. Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.
- 2. Shape dough into 1-in. balls. 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.
- 3. Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.
Nutrition Facts
1 cookie: 97 calories, 6g fat (3g saturated fat), 12mg cholesterol, 65mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.