Once upon a time it was January. And it was very cold and dry and the markets were full of citrus. My, how things have changed. 2014 has been full of surprises. Anything and everything has happened in these past four months. I could say a million things about the goings-on, like favorites coming to town, and babies being born, and little brothers getting engaged. But I wouldn’t even know where to begin. So on to May we go…
Summer is just a heartbeat away, but it still very much feels like spring around here. It’s all chambray and strawberries at the moment. Which reminds me of these cookies.
I first made these for an office cookie party last year. I’m coming to realize that I don’t bake cookies very often. I’m more of a cupcake/cake maker when it comes to baking. But I do love a good cookie. I think I’m going to really work on my cookie repertoire this year. More cookies! I’ll let you know how it goes.
This is exactly my kind of cookie. It’s buttery and shortbread-ish and encrusted in toasty pistachios. I love pistachios – they’re my favorite nut for snacking. Finished off with a well of jammy strawberry goodness makes these a big fat yesssss. It’s a perfect cookie, ideal for tea parties and springtime.
strawberry pistachio thumbprint cookies
adapted from joyofbaking.com
makes about three dozen cookies
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, separated
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon kosher salt
1-1/2 cups pistachios, toasted and finely chopped
1/2 – 3/4 cup strawberry jam
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolks and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat until just combined. If the dough is too soft to roll into balls, refrigerate for about 30 minutes.
Preheat oven to 350F and place rack in the center of the oven. Line two baking sheets with parchment paper. Set aside.
In a small bowl, whisk the egg whites until frothy. Place the finely chopped pistachios on a plate. Roll the dough into 1-inch balls. Taking one ball of dough at a time, dip into the egg white and then roll in the nuts until completely coated. Place on prepared baking sheets, spacing about 1-inch apart. Using your thumb or end of a wooden spoon, make an indentation in the center of each cookie and fill with about 1/2 teaspoon of jam.
Bake for about 12-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from the oven and place on a wire rack to cool.