Chocolate Pistachio Cream Thumbprint Cookies
Ingredients:
For the Cookies:
10 tbsp unsalted butter, softened
⅔ cup granulated sugar
1 egg yolk
1 tsp vanilla extract
¼ tsp pistachio extract (optional)
1¼ cups all-purpose flour
⅓ cup Dutch-process cocoa powder
½ tsp salt
For the Pistachio Cream Filling:
½ cup pistachio butter
2 oz white chocolate, chopped
2 tbsp sugar
¼ tsp salt
¼ tsp pistachio extract (optional)
For Coating (Optional):
1 egg white, beaten
½ cup finely chopped pistachios
Directions:
Make Dough:
Beat butter and sugar until fluffy. Mix in egg yolk, vanilla, and pistachio extract. Add flour, cocoa, and salt; mix until combined. Chill for 30 min.
Prepare Filling:
Melt white chocolate, mix with pistachio butter, sugar, salt, and pistachio extract. Let cool.
Shape Cookies:
Roll dough into 1-inch balls. Dip in egg white and roll in chopped pistachios if using. Press a thumbprint into each.
Preheat oven to 350°F (175°C). Bake for 10-12 min. Repress indentations if needed. Cool completely.
Fill & Serve:
Pipe pistachio cream into the centers.
Serve and Enjoy
