Raspberry Thumbprint Cookies with White Chocolate and Pistachios

It is definitely cookie season and I have never met a cookie I didn’t like. It’s always so hard to choose which cookie recipe or creation I want to try next. But this was a no brainer.

My Instagram feed was being bombarded with so many cookie options. A super popular one this time of year is the Linzer cookie, but to be honest, a double cookie sandwich is just too much cookie for me so I opted for the thumbprint. Let’s say this is Linzer’s simple cousin.

I love this cookie so much! I love how the jam breaks up the buttery flavour of the sugar cookie. And I really love the addition of the white chocolate and pistachios. The pistachios give it that added nuttiness and crunch.

This is the PERFECT cookie worth baking and gossiping about all season long!

Raspberry Thumbprint Cookies with White Chocolate and Pistachios

Yield: 2-3 dozen cookies

INGREDIENTS:
3 cups all-purpose flour
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 tsp vanilla
1 cup raspberry jam
1 cup white chocolate, melted
1/2 cup pistachios, peeled, roasted and crushed

DIRECTIONS:
1. Whisk together the flour and salt in a medium bowl and set aside.
2. Using your mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla and mix until well blended.
3. With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.
4. Turn out the dough onto a clean surface and mold together into a large disk.
5. Using a spoon, spoon off a small piece of the dough. Roll into a ball. Place ball onto a baking sheet. Flatten the ball with your hand and then press your thumb into the middle of the cookie, so each cookie has a small indent for the jam. Repeat with remaining dough.
6. Using 2 small spoons, fill each cookie with a little bit of jam in the indent you previously created.
7. Place tray of cookies into freezer for 20 minutes before baking.
8. Bake in a 350-degree oven for 10-12 minutes until edges are golden.
9. Transfer to wire rack and cool completely.
10. Drizzle cookies with melted white chocolate and sprinkle with crushed pistachios. Enjoy!