Italian Thumbprint Cookies
User Reviews
5
Italian Thumbprint Cookies
Description
This recipe starts with creaming firm butter, granulated sugar, and vanilla bean seeds until pale and fluffy. Egg yolks are blended in, followed by flour to create a dough that chills for 30 minutes. The dough is shaped into balls, coated on the sides and bottom with egg white and finely chopped pistachios while leaving the top bare for the jam indentation.
The cookies bake at 350°F, producing a delicate texture with a tender crumb. After cooling slightly, the cookies are filled with strawberry preserves, adding bright fruitiness. Optionally, melted white or semi-sweet chocolate can be drizzled on top for added sweetness and decorative appeal.
The combination of nutty pistachios, vanilla aroma, and strawberry jam makes this cookie distinctive among traditional thumbprints. The method ensures even coating and a balanced bite between crisp edges and soft center.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup butter firm but not cold, salted
- 2/3 cup granulated sugar
- vanilla bean 1 1/2 tsp vanilla extract could be substituted, seeds of 1
- 2 egg yolks and whites divided, large
- 1 cup pistachio finely chopped, unsalted
- 1/2 cup Strawberry Preserves
- 4 oz white chocolate or semi-sweet chocolate* melted
Instructions
- Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment and set on medium-high speed, whip together butter, granulated sugar and vanilla bean seeds until mixture pale and fluffy, about 4 minutes.
- Blend in egg yolks (setting egg whites aside in a small bowl). With mixer set on low speed, slowly pour in flour and mix until combine (mixture will seem dry at first but will start to come together). Form dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
- Whisk egg whites with 2 tsp water until frothy. Place chopped pistachios in a small bowl. Remove cookie dough from refrigerator and scoop dough up 1 tbsp at a time and shape into balls.
- Drop each ball into egg white mixture and toss to evenly coat, then immediately transfer to bowl with chopped pistachios and roll to evenly coat sides and bottom with pistachios (I just left a circle on top uncoated for indenting).
- Transfer cookie dough balls to Silpat or parchment paper lined baking sheets (fitting 15 per sheet). Using your thumb, make an indentation in the center of each cookie and fill each indentation with a heaping 1/2 tsp of jam. Bake in preheated oven 14 - 16 minutes.
- Allow to rest on baking dish several minutes before transferring to a wire rack to cool. Cool cookies then fill a piping bag or small Ziploc bag with melted chocolate and cut a small tip off corner and drizzle with melted chocolate. Store cookies in an airtight container.
- *White candy coating can also be used or semi-sweet chocolate chips mixed with 1 1/2 tsp shortening . To melt, place chocolate in a heat proof bowl set over a pot of simmering water and stir occasionally until melted or place in microwave safe bowl and heat in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
User Reviews
Overall Rating
5
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