Maple Pistachio Thumbprints Food

MAPLE-PISTACHIO THUMBPRINTS

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. In a bowl, whisk together flour, 1/4 cup confectioners' sugar, kosher salt, cinnamon, and ginger. Beat butter with remaining 1/4 cup confectioners' sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in maple syrup and vanilla. Reduce speed to low; gradually beat in flour mixture to combine. Cover bowl; refrigerate until dough is firm but still pliable, about 1 hour (or tightly wrap in plastic and refrigerate up to 3 days).
• Roll level tablespoons of dough into balls, then roll in pistachios to evenly coat, pressing nuts into dough to adhere. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Make an indentation in center of each ball with your thumb or the bottom of a thick wooden spoon.
• Bake cookies, rotating sheets and rack positions halfway through, until set and golden on bottoms, 18 to 22 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely. Unfilled cookies can be stored in an airtight container at room temperature up to 5 days. To serve, fill center of each cookie with approximately 1/2 teaspoon maple cream and sprinkle with flaky salt.

PISTACHIO THUMBPRINTS

Steps:

• Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2" apart.
• Bake cookies until barely golden, 8-10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5-8 minutes. Let cool on baking sheet.
• Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1-2 tsp. pistachio mixture into the indentation in each cookie.
• Do Ahead
• Cookies can be baked (but not filled) 3 days ahead; store airtight at room temperature. Cookies can be filled 1 day ahead.

PISTACHIO THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

PISTACHIO THUMBPRINT (KINDA SORTA) COOKIES

Steps:

• Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
• Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
• Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
• Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
• Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

RASPBERRY PISTACHIO THUMBPRINTS

Steps:

• Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.

PISTACHIO THUMBPRINT COOKIES

Steps:

• In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
• Add flour and salt and mix until combined.
• Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
• Preheat oven to 350 degrees.
• Divide dough into 24 pieces and roll between palms to make small, round balls.
• Whisk egg white lightly until foamy.
• Dip balls in egg white, roll in pistachios and place on baking sheet.
• Make indentation in centre of each cookie with your thumb.
• Bake 5 minutes.
• Remove from oven and re-indent centre.
• Return to oven and bake another 8 minutes until just slightly browned.
• Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
• Cool on wire rack.
• Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.