Raspberry Pistachio Thumbprint Cookies Recipe
These Raspberry Pistachio Thumbprint Cookies are a delightful blend of nutty and fruity flavors with a subtle hint of matcha. Soft, buttery cookie dough made with ground pistachios is rolled in extra crushed nuts for crunch, then filled with a sweet-tart raspberry filling. Perfect for a tea time treat or festive dessert, these cookies come together with simple ingredients and bake to a golden perfection.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- ¼ cup (30g) roasted salted pistachios (no shell)
- ½ cup (113g) unsalted butter, very soft
- ⅓ cup (65g) granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 ½ tbsp (22ml) milk
- 1 cup (142g) all-purpose flour
- ½ tsp matcha powder
- ⅛ teaspoon salt
Coating and Filling
- ⅓ cup (50g) ground roasted salted pistachios (no shell) for rolling dough
- ¾ cup (80g) frozen raspberries
- 3 tbsp (40g) granulated sugar
- 2 tsp (6g) corn starch
Instructions
- Grind the pistachios: Place a total of 80g pistachios (about 2/3 cup) in a food processor and pulse until they become fine crumbs. Set aside 1/4 cup (30g) for the dough and reserve the rest in a bowl for coating later.
- Make the cookie dough: In a large bowl, cream the very soft butter, sugar, vanilla extract, and almond extract together using a wide rubber spatula or electric mixer on medium speed. Mix until the mixture lightens in color and becomes pale and fluffy.
- Combine dry ingredients: Whisk together the all-purpose flour, ground pistachios (30g), matcha powder, and salt in a separate bowl. Gradually fold this flour mixture into the creamed butter mixture using a spatula. When half combined and the dough looks dry, add the milk and continue folding until the dough is uniform.
- Chill the dough: Turn the dough onto a large piece of plastic wrap, shape into a 10-inch log, wrap tightly, and refrigerate for 30 minutes to 1 hour to firm up.
- Prepare dough balls: Unwrap the chilled dough and slice into 13 even pieces. Roll each piece into a smooth ball, then coat evenly by rolling in the reserved ground pistachios. Make an indentation in the center of each ball using the back of a teaspoon, then carefully smooth out any cracks around the edges.
- Preheat oven: Set the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Make raspberry filling: In a small bowl, mash together frozen raspberries, sugar, and corn starch until smooth and evenly mixed.
- Fill and bake cookies: Spoon about a teaspoon of the raspberry filling into each dough well. Bake the cookies for 15 minutes or until golden and the filling is set.
- Cool the cookies: Let cookies rest on the baking trays for 3 minutes after baking, then transfer to a wire rack to cool completely before serving.
Notes
- Using very soft butter helps achieve a smooth creamed mixture for tender cookies.
- Grinding some pistachios for the dough and reserving more for coating adds texture and flavor contrast.
- Matcha powder adds subtle earthiness but can be omitted if unavailable.
- Frozen raspberries work well for filling, just be sure to mash and mix thoroughly to avoid lumps.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
