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Chocolate Pistachio Cream Thumbprints

Chocolate Pistachio Cream Thumbprints
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Experience bliss with Chocolate Pistachio Cream Thumbprints—rich chocolate meets nutty goodness. Bake now and indulge in this delightful treat!

Ingredients

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  • 10 tablespoons unsalted butter (at room temperature)
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup Dutch-processed cocoa powder (sifted)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup coarsely chopped pistachios
  • 1.5 ounces white chocolate (chopped)
  • 3 tablespoons pistachio butter
  • 2 teaspoons powdered sugar (sifted)
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon pistachio extract (optional)
  • 1/8 teaspoon vanilla powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add the egg yolk and vanilla extract; mix until well combined.
  4. In another bowl, sift together the flour, cocoa powder, and salt before gradually incorporating into the wet mixture.
  5. Form dough balls and press your thumb into each to create indentations.
  6. Roll in chopped pistachios if desired.
  7. Bake for 10-12 minutes or until edges are set. Let cool slightly before pressing the centers again.
  8. Prepare the filling by melting white chocolate, then mixing it with pistachio butter and powdered sugar until smooth. Fill each cookie indentation with this mixture.

Nutrition

Find it online: https://isabellacooks.com/chocolate-pistachio-cream-thumbprints/