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

Did you make this recipe?

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. Combine 2/3 cup of the shelled pistachios and 2 teaspoons of flour in a food processor, and pulse repeatedly until finely ground. Set aside.
  2. For the cookies: Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper (or a silicone baking sheet). Whisk together the pistachio flour, remaining 1 cup all-purpose flour and salt in a medium bowl and set aside.
  3. Combine the softened butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla extract and mix thoroughly. Reduce the speed to low and slowly add the flour mixture, scraping down the sides of the bowl once or twice until the dough comes together and the dry ingredients are fully incorporated.
  4. In a separate bowl, whisk the egg white until lightly frothy. Place the remaining 2/3 cup shelled pistachios in the same food processor bowl, and pulse until coarsely chopped. Place the pistachios in a small bowl.
  5. Using your fingertips, roll the cookie dough into 1-inch diameter balls (about 1 tablespoonful). Dip each ball lightly into the egg white, and then roll the balls lightly in the crushed pistachios until coated evenly. Place the balls 2 inches apart on the baking sheets (roughly 12 cookies per sheet). Holding the cookie balls steady with one hand, poke a hole into the center of each cookie with the end of a wooden spoon, pushing down until just before you reach the baking sheet. Re-shape each cookie into a circle with your fingertips as necessary.
  6. Bake the cookies, rotating the sheets halfway through the baking time, until the bottoms of the cookies are lightly golden, 16 to 18 minutes. Allow the cookies to cool on the baking sheets for 3 to 4 minutes before transferring them to a cooling rack to cool. Using a fine-meshed sieve, dust the cookies with confectioners’ sugar.
  7. In a small saucepan, heat the black currant jam until it reaches a boil. Remove the jam from the heat and spoon 1/2 to 1 teaspoon of jam into the center of each cookie. Allow the jam to cool and set completely.

The cookies can be stored in an airtight container for up to 3 days.

All images and text ©.

Share your Beautiful Plate!

post it on instagram and tag it #abeautifulplate.

Did you make this recipe?