Pistachio Cranberry Jam Thumbprint Cookies Are Seasonal Sweets

Melanie Underwood, founder of Nourish and Gather and author of Making Artisan Cheesecake, was featured in Westchester Magazine with her Pistachio Cranberry Jan Thumbprint Cookies

“I love to use spelt flour in these. You can substitute oat flour or even use all-purpose flour. You can use store-bought cranberry, raspberry, or cherry preserves in place of the cranberry jam.

— Melanie Underwood, gatherculinary.com

Pistachio Cranberry Jam Thumbprint Cookies

Recipe by Melanie Underwood, culinary instructor and cookbook author

Course: Dessert Cuisine: American Difficulty: Medium

Servings

4 servings

Prep time

30 minutes

Cooking time

40 minutes

Total time

1 hour 10 minutes

Everyone’s favorite thumbprint cookies get a seasonal twist with additions of cranberry and pistachio.

Ingredients

• 8 Tbsp unsalted butter, room temperature

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup unsalted pistachios, finely ground

• 1 cup all-purpose flour

• ¼ cup spelt flour

• ¼ tsp sea salt

• 3 Tbsp cranberry jam (recipe below or use store-bought)

Cranberry Jam

• 1 12-oz bag fresh or frozen cranberries

• 1 orange, peeled and seeds removed, cut into eight pieces

• ¼ cup granulated sugar

• 1 tsp freshly grated ginger (optional)

Directions

• Preheat oven to 350 F°.

• Line a cookie sheet with parchment paper. Set aside.

• In the bowl of an electric mixer using the paddle attachment, combine butter, sugar, and vanilla extract, and mix on medium speed until light and fluffy; about 5 minutes. Add ground pistachios and mix on low speed until combined; about 1 minute. Add the flours and salt and mix until completely combined. The dough will look slightly stiff.

• Using a small ice cream scoop, scoop about 1 tablespoon of dough and roll into a small ball. Place on the cookie sheet and, using your thumb, press down in the center of the dough to make a large circle. Place about half a teaspoon of the jam in the circle. You want the circle to be filled without overflowing.

• Place the cookie tray in the oven and bake about 10-12 minutes or until the cookies are lightly golden and firm to the touch. Remove from oven and allow to cool completely before serving.

Cranberry Jam

• In a food processor, combine cranberries and orange segments and pulse until smooth. Remove from the processor and stir in the sugar and ginger, if using. Place in a medium saucepan and cook over medium heat for about 20 minutes until thickened. Allow to cool before using.

  
  

https://westchestermagazine.com/food/recipes/pistachio-cranberry-jam-thumbprint-cookies/