Pistachio thumbprints with a homemade Blackcurrant jam

These are truly my all time favorite cookies. You can use any kind of jam, however once a year, I make a delicious blackcurrant jam from the berries picked from my garden so I almost always favor this jam for these delicious cookies. You can also use any other kind of nut, but you can't beat the flavor and color of the pistachio!

Let's get started! This makes approx 50 small thumbprints or 25 regular sized cookies

1 cup butter at room temperature
1 cup sugar
2 egg yolks
1 tsp vanilla essence
2 cups sifted flour
1/2 tsp baking powder
1 cup of jam
1 cup chopped pistachios

Cream the butter and the sugar together and add the yolks one at a time. Add the vanilla and the flour and baking soda. If your mixture has become too soft, you can always just stick it in the fridge for about 10 mins. Using a mini ice cream scoop, lay out the cookie balls on a baking sheet. Flatten each one by hand and roll the outside in the chopped nuts. Lay them back on the cookie sheet. Use a spoon or any other kitchen tool to make a depression in each cookie. Bake in a 350 degree oven for about 5 - 7 mins. The bottom should be brown only. remove and cool on a cooling rack. Heat the jam and using a very small spoon, add a dollop in each cookie depression. They are good to serve as is, but if you leave them out for 24 hours, the jam dries up a bit, making it
easy to pack and store. Enjoy!

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