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Cranberry-Pistachio Thumbprint Cookies

For years, I made Swedish thumbprint cookies with raspberry jam and walnuts. Now at Christmas, I use pistachios and cranberries for holiday color. —Dion Frischer, Ann Arbor, Michigan
  • Total Time
    Prep: 40 min.+ chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large egg yolk
  • 1 teaspoon grated orange zest
  • 1 cup all-purpose flour
  • 1-1/4 cups dried cranberries, divided
  • 3/4 cup plus 2 tablespoons finely chopped pistachios, divided
  • 1/4 cup heavy whipping cream
  • 2/3 cup white baking chips

Directions

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg yolk and orange zest. Gradually beat in flour. Stir in 1 cup cranberries and 3/4 cup pistachios.
  • Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
  • Meanwhile, in a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened.
  • Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers.

  • Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers; decorate as directed.
Nutrition Facts
1 cookie: 101 calories, 6g fat (3g saturated fat), 15mg cholesterol, 37mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.

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