It's cookie season!!! After spending over a month totally dedicated to pie dough and trying to figure that out, my brain had a hard time switching over to cookies when December came. While I loooovvee making chocolate chip cookies, especially these ones, I have never really been a fan of making other types of cookies. I think this is because I'm not the most patient when it comes to letting the butter soften, shaping each cookie the exact same size, and getting that perfect bake time to have a golden brown outside but also have a soft filling inside. You know where I'm coming from, right?!
But when I put my mind to something, I am determined to see it through. These thumbprint cookies are pretty simple and straightforward but it took me a couple of times to get them right. The most important thing I've learned in all my cookie research is to CHILL THE DOUGH. This is v important in almost every cookie recipe. It helps all the ingredients set and prevents your cookies from spreading too much in the oven.
These cookies are legit because of the combo of pistachios and chocolate. What a great pairing. I debated on whether I wanted to fill the pistachio cookies with a raspberry/strawberry jam or with this ganache, and well...ultimately I decided that chocolate always wins. I love the crunch of pistachios in each bite as well as the soft, slightly spiced chocolate ganache in the center. You can omit the spices from the ganache if you prefer but I think it adds an unexpected kick! The cookie base is not that sweet so keep that in mind if you choose to use a different filling. If you are going to a cookie swap this year, you should definitely make these. Not only are they pretty, but they are addicting!
Pistachio Thumbprint Cookies with Mexican Chocolate Ganache
makes approx. 18 cookies
cookie recipe adapted from allrecipes
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/4 cup brown sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- Pinch of salt
- 1 cup flour
- 1/4 cup pistachios, finely chopped
for the ganache
- 4 oz semisweet chocolate
- 1/4 cup whole milk
- 1/4 tsp cinnamon
- 1/8 tsp cayenne
Directions
Cream together the butter and sugar until smooth with a handheld mixer or using the paddle attachment on a stand mixer. Add the egg yolk, and continue to cream together until fully incorporated.
Add in the extracts, salt, and flour and stir together until all the ingredients are fully incorporated. Place dough into the refrigerator to chill for 30 minutes - 1 hour.
Preheat the oven to 350°F and line a large sheet pan with parchment paper.
Remove dough from refrigerator and shape into a log. Divide into 18 equal pieces and shape the dough into balls with your hands.
Roll half of each dough ball into the chopped pistachio mixture. Place the dough ball pistachio coated side up on a lined sheet pan. Repeat until all dough balls have been dipped in pistachio coating.
Bake in the preheated oven for 5 minutes. Take cookies out, and using the bottom of a wooden spoon, make a “thumbprint” into the center of each cookie.
Return cookie sheet back to the oven and bake for another 10 minutes or until bottoms look golden brown.
Let cookies cool on pan for 5 minutes then transfer to a cooling rack to cool completely.
To make the ganache
In a bowl add all of the ganache ingredients. Heat in the microwave in 30 second increments, stirring chocolate in between each addition until fully melted and mixture is smooth.
Let cool slightly, and then dollop about 1 tsp of ganache into the center thumbprint of each cookie. Let set for 15 minutes or until filling is firm, and then serve.
