Description
Buttery, nutty pistachio shortbread cookies filled with your favorite jam or icing. These cookies are perfect for gifting, tea time, or holiday treats. Crispy on the edges, soft in the center, and topped with colorful jam, they’re a showstopper on any cookie platter.
Ingredients
🛒 Ingredients (for ~24 cookies):
For the Cookies:
1 cup unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup finely chopped pistachios
¼ teaspoon salt
For the Filling:
¼ cup fruit jam (cherry, raspberry, or apricot)
Optional: ¼ cup icing sugar + 1–2 tsp milk for drizzle
Instructions
📝 Instructions:
Step 1: Prepare the Dough
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Mix in vanilla extract.
Gradually add flour and salt, mixing until combined.
Stir in finely chopped pistachios.
Step 2: Shape Cookies
Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
Press a thumb or the back of a spoon into the center of each cookie to create an indentation for the filling.
Step 3: Bake
Bake for 12–15 minutes, until edges are lightly golden.
Remove from oven and let cool for 5 minutes.
Step 4: Fill and Decorate
Fill each indentation with a small spoonful of jam.
Optional: Drizzle cookies with icing for an extra touch.
Allow cookies to cool completely on a wire rack before serving.
Notes
- Nutty Variation: Substitute some pistachios with almonds or walnuts for a mixed nut flavor.
- Vegan Version: Use plant-based butter and a flax egg to make it fully vegan.
- Storage: Store in an airtight container for up to 1 week; freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert / Cookie
- Method: Baked
- Cuisine: American / Holiday Treat