RASPBERRY PISTACHIO THUMBPRINTS

Raspberry Pistachio Thumbprints image

Here's a must-have holiday cookie that's a great addition to any dessert buffet.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 42

Number Of Ingredients 8

Ingredients

1 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped roasted pistachio nuts
1 jar (12 oz) red raspberry jam
2 tablespoons powdered sugar

Steps:

Heat oven to 325°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until creamy. Stir in flour, salt, vanilla and nuts.
Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.
Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g