Pistachio Thumbprint Cookies with Black Currant Jam

Pistachio Thumbprint Cookies with Blackcurrant Jam

I bring you cookies! Unfortunately, I missed National Cookie Day yesterday, but I’m attempting to make up for it today. Can I share a secret though?

I’ve been waiting to tell you all about these deliciously addictive pistachio thumbprint cookies with black currant jam for over three months. Three months!!! That’s the equivalent of 15 years in blog world.

I literally made them back in August when I was blasting A/C in my apartment and enjoying broad daylight up until roughly 8 o’clock at night. Christmas cookies in August! I’m definitely not complaining.

Pistachio Thumbprint Cookies with Blackcurrant Jam

I’ve teamed up with The Cooking Channel for their annual 31 Days of Cookies holiday extravaganza! I had so much fun working on this project and developing an original cookie recipe for the holiday season!

I tossed around a lot of cookie ideas, and ultimately came up with the idea for these pistachio thumbprint cookies. They are definitely a classic, but have a little bit of a fun twist with the black currant jam.

I loved the idea of incorporating pistachios, one of my favorite baking ingredients (and oh so festive for this time of year!), with my all-time favorite blackcurrant jam. It is a little trickier to come by, but it is so tart and cuts the sweetness of the buttery cookie so well.

These cookies hold up very well, and are perfect for gifting in a cookie box or tin over the holidays. Plus, they’re so fun and easy to make.

 

Pistachio Thumbprint Cookies with Blackcurrant Jam

Honestly, I am shocked I didn’t cave under the pressure to share these ahead of schedule. Patience is not my strong suit at all. Ok, you technically might have seen a little preview of an early test batch on Instagram–but that’s it! My lips have been sealed until today.

Be sure to check out The Cooking Channel all month long for brand-new cookie recipes from other food bloggers, pastry chefs, and on-air TV chefs! {Pinch me.}

The recipe for these Thumbprint Cookies with Blackcurrant Jam can be found HERE! Thank you so much for your support!

Pistachio Thumbprint Cookies with Blackcurrant Jam

Pistachio Thumbprint Cookies with Black Currant Jam

Ingredients:

  • 1 and 1/3 cup shelled, raw pistachios
  • 1 cup plus 2 teaspoons unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 teaspoon vanilla extract
  • 1 large egg white
  • confectioners' sugar, for dusting
  • 2/3 cup black currant jam

Directions:

  1. Visit The Cooking Channel for the full recipe instructions! Thank you!

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