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!
Ingredients
- roasted and salted shelled pistachios: 0.5 cup (divided)
- unsalted butter, at room temperature: 0.5 cup
- white sugar: 0.33333 cup
- almond extract: 0.5 tsp
- all-purpose flour: 1 cup
- pinch salt: 1 piece
- egg: 1 piece
- water: 1 Tbsp
- salted caramel baking chips: 0.5 cup
Metric Conversion
Stages of cooking
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Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
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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.
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Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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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.
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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.
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Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.
