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Dec. 12, 2017

Part of Kin Communitys Cookie Collaboration, my Pistachio Blackcurrant Thumbprint cookies are just perfect for the holidays. The Pistachio is the perfect marriage with the rich jammy Blackcurrant center. This cookie is great year round, but the vibrant colors lend beautifully to the holidays.


Butter 1 Cup (16 tbs) ((room temperature))
Sugar 1 Cup (16 tbs)
Egg yolks 2
Vanilla essence 1 Teaspoon
Sifted flour 2 Cup (32 tbs)
Baking powder 1/2 Teaspoon
Jam 1 Cup (16 tbs)
Chopped pistachios 1 Cup (16 tbs)



1.Cream the butter and the sugar together and add the yolks one at a time.

2.Add the vanilla and the flour and baking soda.

3.Using an ice cream scoop, drop the balls of dough on a glass plate and refrigerate for 30 mins.

4.Flatten each one by hand and roll the outside in the chopped nuts.

5.Lay them back on the cookie sheet and use your thumb to make an imprint in the center of each one.

6.Bake in a 350 degree oven for about 5 - 7 mins.

7.Remove and cool on a cooling rack.

8.Heat the jam and using a very small spoon, add a dollop in each cookie depression.

9.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.


10.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 7