Pistachio Thumbprint (Kinda Sorta) Cookies

I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media that make you want to make them! Well, these didn't turn out how I intended, but they are delicious!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 204 Calories

Ingredients

• 1 cup all-purpose flour
• 1 pinch salt
• ½ teaspoon almond extract
• ⅓ cup white sugar
• 1 tablespoon water
• 1 large egg
• ½ cup unsalted butter, at room temperature
• ½ cup roasted and salted shelled pistachios, divided
• ½ cup salted caramel baking chips

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.

Step 3

Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.

Step 4

Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.

Step 5

Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.

Step 6

Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.

Step 7

Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.