PISTACHIO THUMBPRINT COOKIES
 
 
Ingredients
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ cup butter, softened
  • ½ cup icing sugar, sifted
  • For the pistachio butter
  • 2 cups pistachio kernels
  • 1–2 tablespoons oil
  • For the garnish
  • ¼ cup pistachios
Instructions
  1. Preheat the oven to 180°C and line a baking tray with parchment paper or a silicone mat.
  2. In a bowl, sift together the be flour and cocoa powder until well combined.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or a whisk.
  4. Gradually add the dry ingredients to the butter–sugar mixture and mix until a soft dough forms. Be careful not to over mix.
  5. Take small portions of the dough (about 1 tablespoon) and roll them into balls. Place the dough balls on the prepared baking tray, spacing them a few inches apart.
  6. Use your thumb or the back of a teaspoon to create an indent in the centre of each dough ball.
  7. Make sure not to press too hard, as you don’t want the cookie to
  8. crack or lose its shape.
  9. Sprinkle some finely chopped pistachios over the cookies, lightly pressing them into the dough.
  10. Place the baking sheet with the cookies into the preheated oven and bake at 180°C for approximately 10–12 minutes, or until the cookies are set and slightly firm to the touch.
  11. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
  12. For the pistachio butter, preheat the oven to 175°C. Spread the pistachios evenly on a baking sheet, making sure they are in a single layer. Roast the pistachios in the preheated oven for about 10 minutes until they are lightly golden and fragrant. Keep a close eye on them to prevent burning.
  13. Once roasted, remove the pistachios from the oven and let them cool completely. This step is important as it prevents the pistachios from becoming oily and helps them blend better.
  14. Transfer the cooled pistachios to a food processor or high-powered blender. Start blending at low speed and gradually increase to high speed. Stop and scrape down the sides of the container with a spatula occasionally to ensure even blending.
  15. As you blend the pistachios, you will notice the mixture transforming from a crumbly texture to a smoother consistency. At this point, add 1–2 tablespoons of neutral-flavored oil to help bind the pistachios and create a creamy texture.
  16. If the pistachio butter is too thick, you can add a little more oil to thin it down. Similarly, if it is too thin, you can add more roasted pistachios to thicken it. Once the cookies are completely cooled, fill the indent with a small spoonful of pistachio butter.
  17. Let the pistachio butter sit for a few minutes to set.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/pistachio-thumbprint-cookies/