Pistachio Thumbprint Cookies
Courtesy of chef Jason Todd Rice
Preheat oven to 300° F. Spray/grease cookie sheets.
Separate egg, reserving egg white.
Cream butter, sugar, and then add egg yolk. Add vanilla, flour and salt, mixing just until incorporated to make a soft dough.
Shape dough into small balls. Place on greased cookie sheets about 2 inches apart. Bake for 8 minutes. Remove cookies from oven.
With thumb, dent the center of each cookie.
Bake for another 8-10 minutes. Remove from the oven and then, spoon a dollop of Pistachio Cream in each thumbprint.
Allow to cool and serve.
These cookies are also great with:
~ Radici Orange Mousse
~ Radici Organic Fig Jam
~ Ciacco Amarena Cherry Jam
For jam filled cookies, roll in egg white, then in chopped pecans. Bake for 8 minutes. Then remove from oven, make the center dent, fill with jam. Bake for another 8-10 minutes.