RASPBERRY PISTACHIO COOKIES
Categories Cookies Fruit Dessert Kid-Friendly Backyard BBQ Fall Spring Potluck
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. In large bowl, beat butter and powdered sugar with an electric mixer on medium speed until creamy. Add in flour, salt, vanilla and pistachios until combined. Shape dough into 1 1/4-inch balls. Place on a nonstick cookie sheet about 1 inch apart. Press thumb into center of each cookie (but not all the way through), to make an indentation. Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with the end of a wooden spoon handle, if necessary. Remove from cookie sheet to cooling rack; cool for at least 20 minutes. Fill each thumbprint with about 1/2 teaspoon of jam. Sprinkle the powdered over the top.
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Jhyamang Tamang
[email protected]I wasn't sure how the raspberry and pistachio flavors would go together, but I was pleasantly surprised! These cookies are delicious. I will definitely be making them again.
Sandesh Joshi
[email protected]These cookies were a hit at my party! Everyone loved the unique flavor combination of raspberry and pistachio. I will definitely be making them again for my next party.
Efosa Osakue
[email protected]I rate this recipe a 10 out of 10. The cookies were easy to make and they tasted amazing. I will definitely be making them again.
loagan jake
[email protected]These raspberry pistachio cookies are a delicious twist on a classic. The cookies are soft and chewy, and the raspberry and pistachio flavors are a perfect match. I will definitely be making these again.
Sipho Thabang
[email protected]My family loved these cookies. They're so colorful and festive, and the raspberry and pistachio flavors are a perfect combination. I'll definitely be making these again for Christmas.
Saqib Baloch67
[email protected]These cookies were really good! I used fresh raspberries and they were a bit tart, but I think that balanced out the sweetness of the cookie nicely. I will definitely be making these again.
Victoria Njirika
[email protected]I love that this recipe uses freeze dried raspberries! I always have some on hand, so it's nice to be able to use them in something other than a smoothie.
Ponatshego Molepolle
[email protected]I made these cookies yesterday. After chilling the dough overnight, I rolled the cookies in sanding sugar for a little extra sparkle. They were a hit! Thank you for sharing this recipe.
Natividad Arellano
[email protected]These turned out great! The cookie was soft and chewy, and the raspberry and pistachio combination was delicious!
zia baloch
[email protected]Raspberry pistachio cookies were amazing!! I had a few overripe raspberries in the fridge and thought I'd try them out in these cookies. As a pistachio lover, I have to say these were heavenly! I'm very happy I opted to use a half cup of chopped pist