As you folks are well aware, I sometimes have this tendency to put “unusual” flavor combinations together. Today is no exception, though I don’t think that this combination is all that odd. I give you: Pistachio and Wild Cherry Thumbprint Cookies. Ground pistachios in the dough and sprinkled on top, fantastic wild cheery jam (literally the best jam that I have ever tasted!) in the “thumbprints”. Great combo, in my opinion. If you can’t find cherry jam, plum or apricots would also be good substitutes.
Ingredients
1/2 cup sugar
1 1/2 cups unsalted butter, softened to room temperature
1 large egg
1/2 teaspoon salt
3/4 cup ground pistachios (almost meal or flour-like)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 cups all purpose flour
1/2 cup wild cherry jam
1/2 cup coarsely chopped pistachios
powdered sugar, for dusting (optional)
Directions
In the mixing bowl of your stand mixer, cream together the sugar, egg and butter. Add in salt, vanilla extract, cinnamon and ground pistachios. Mix in the flour until well combined. Let rest for 1 hour in the refrigerator before continuing. This step is important so don’t skip it.
Preheat oven to 325F. Prepare your cookie sheets with silpat or parchment paper.
Scoop general balls of dough (about 2 tablespoons each) and roll into balls. Press a thumb or forefinger into each, creating a depression. Bake for 10 minutes. Remove from oven and with the back of a wooden spoon, redefine the depression and fill with 1/2 teaspoon of the jam and sprinkle on a few chopped pistachios.
Return to oven and bake for an additional 10-12 minutes. Transfer to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar (optional).
