Description
These Chocolate Pistachio Cream Thumbprints are delicate, cocoa-infused cookies filled with a luscious pistachio cream. Coated in finely chopped pistachios and topped with a creamy pistachio filling, these treats strike the perfect balance between rich chocolate and nutty flavors. Ideal for parties or an elegant afternoon snack, they pair beautifully with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients for Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 1/2 cup finely chopped pistachios (for coating)
For Pistachio Cream Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup heavy cream
- 1/4 cup pistachio paste (or finely ground pistachios)
- 2 tablespoons chopped pistachios (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This creates a uniform base for the dough.
- Prepare Cookie Dough: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Then, beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Shape and Coat Cookies: Roll the dough into 1-inch balls. Roll each ball in the finely chopped pistachios to coat the surface. Place the coated dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Make Indentations: Using your thumb or the back of a spoon, gently press into the center of each cookie ball to create an indentation for the filling.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes until set. Remove from oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare Pistachio Cream Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, heavy cream, and pistachio paste until smooth and creamy, ensuring a silky filling.
- Fill Cookies: Once the cookies are fully cooled, spoon or pipe a small amount of the pistachio cream into the indentation of each cookie, filling the thumbprint neatly.
- Garnish and Set: Sprinkle chopped pistachios on top of the cream filling for added texture and flavor. Allow the filling to set for a few minutes before serving.
Notes
- To make pistachio paste, finely grind shelled pistachios with a little oil until smooth.
- Ensure cookies are completely cool before filling to prevent melting of the cream.
- Store in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free variation, substitute cream cheese and heavy cream with vegan alternatives.
- These thumbprints freeze well; freeze unfilled cookies and fill after thawing.
