"The Thumbprint Cookie is one of the iconic American cookies. Traditionally made with jam in the thumbprint, this year we’ve given the classic an update. Lots of butter, nuts and creamy frosting create the Creamy Pistachio-Pecan Thumbprints."
Creamy Pistachio-Pecan Thumbprints
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- Recipe Card
Prep time: 15mins
Cook time: 14mins
Serves or Makes: 14
Recipe Card
ingredients
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1/2 cup finely chopped pecans
- 1 cup butter softened
- 1/3 cup granulated sugar
- 2 egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1 1/2 cups all-purpose flour
- 2 tbsp chopped pistachios
- 1 tbsp chopped pecans
Method
Step 1
Make the Filling- In a mixer, combine the cream cheese, butter and vanilla and cream until blended. With the mixer on low, slowly add the powdered sugar to make a creamy frosting, then add the chopped pecans. You can make the filling ahead of time and keep covered in the fridge.
Step 2
Heat the oven to 350. Line a baking sheet with parchment paper. In a mixer cream the butter and sugar until light and creamy. Add the egg yolks, vanilla, salt and cardamom and beat until thoroughly combined. Slowly add the flour and beat until the dough is blended.
Step 3
Shape 1” balls of dough, then gently flatten. Toss the cookie in the chopped pistachios. Press your thumb down in the center of each cookie. Bake for 12-14minutes until slightly browned. Press your thumb down again in the center of each cookie. Let the cookies cool on a rack.
Step 4
Spoon the filling into a piping bag with a star tip and fill the center of the thumbprint cookies. Sprinkle with finely chopped pecans.