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Published on Dec 9, 2017
Part of Kin Community’s 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.
Here are the ingredients and steps to make this recipe! 1 cup butter at room temperature 1 cup sugar 2 egg yolks 1 tsp vanilla essence 2 cups sifted flour 1/2 tsp baking powder 1 cup of jam 1 cup chopped pistachios
Cream the butter and the sugar together and add the yolks one at a time Add the vanilla and the flour and baking soda Using an ice cream scoop, drop the balls of dough on a glass plate and refrigerate for 30 mins Flatten each one by hand and roll the outside in the chopped nuts Lay them back on the cookie sheet and use your thumb to make an imprint in the center of each one Bake in a 350 degree oven for about 5 - 7 mins Remove and cool on a cooling rack Heat the jam and using a very small spoon, add a dollop in each cookie depression 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