Pistachio Thumbprint Cookies with Apricot-Rose Jam
Raise your hand if the excuse to bake a ridiculous amount of cookies is your favourite thing about December. It’s mine for sure!
Every year I challenge myself to take on some holiday cookie classics and give them a bit of an interesting twist, and this year is no exception. These gorgeous green thumbprints are inspired by some of my favourite Middle Eastern dessert flavours – pistachio, cardamom, and rose.
You may notice that there’s a slightly unusual start to this cookie recipe, but here’s the deal: you want pistachios inside the cookie dough and on the outside. There’s an extra step that will give you fine pistachio flour for the dough, and perfect pistachio pebbles to roll the cookies in, and this involves sifting the processed pistachios to separate them by size. A little weird, but totally worth it, I promise.
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I have such a history with thumbprint cookies and instantly fell in love with these when I saw them on the blog, Sofia! I’ve only ever made thumbprints with chocolate filling but apricot rose jam sounds like an amazing combo so I might have to switch things up this holiday. Thanks for the inspiration!
Thanks so much, Brooke! Let me know if you end up trying them and how they turn out 🙂
i made these cookies. Only change was that i used the bleached flour i had on hand. And i made the cookies larger, 1.5 oz of dough per cookie bc i like a larger cookie.
The recipe was super good. Everyone i gifted these cookies raved about them as well.
i was really concerned with the bake temperature, but i trusted the process and ended up with a wonderful cookie. Just had to avoid touching them as they cooled on the baking sheet.
The pistachio process took me a bit because i was using the unshelled pistachios i had on hand. But i would go through that process again for the wonderful result.