Pistachio Thumbprint Cookies
Courtesy of chef Jason Todd Rice
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Ingredients
½ cup Butter, softened
¼ cup Packed brown sugar 1 egg ½ Tsp vanilla extract 1 cup "00" Flour ¼ cup Pistachios, finely chopped ¼ cup Ritrovo Pistachio Cream ¼ Tsp Piranske Sea Salt |
Directions
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. Hot Tip
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. Buon Appetito!
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