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Pistachio Linzer Thumbprints

Source: Food & Wine
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Active Time:  35 Minutes
Total Time:  2 Hours
  Makes about 5 dozen cookies
Thumbprint cookies are a tradition in Melissa's family. She and her sister would take turns with their thumbs and happily fill the cookies with way too much jam.
RECIPE INGREDIENTS
2 cups roasted unsalted pistachios (10 ounces)
2 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 sticks (1/2 pound) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, separated
1 teaspoon pure vanilla extract
1 tablespoon finely grated lemon zest
2/3 cup seedless raspberry jam

Confectioners' sugar, for dusting
Pistachio Linzer Thumbprints Recipe at Cooking.com
DIRECTIONS
In a food processor, grind 1 cup of the pistachios until coarsely chopped; transfer to a plate.


Add the remaining 1 cup of pistachios to the processor along with 1/2 cup of the flour and pulse until the nuts are finely ground. Add the remaining 1 1/2 cups flour along with the sugar, baking powder, cinnamon and salt and pulse until combined. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolks, vanilla and lemon zest and pulse until the dough begins to come together. Transfer the dough to a bowl and refrigerate until firm.


Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or wax paper. In a medium bowl, beat the egg whites until frothy. Roll scant tablespoons of the dough into 1-inch balls. Dip the balls in the beaten whites, then roll them in the chopped pistachios. Arrange the cookies 2 inches apart on the prepared baking sheets. With a floured finger, make an indentation in the center of each. Chill the cookies until firm.


Using a small spoon or a pastry bag fitted with a 1/4-inch tip, fill each cookie with 1/2 teaspoon of the jam. Bake the cookies in the lower half of the oven for about 25 minutes or until golden; shift the pans halfway through baking. Cool the cookies on the baking sheets.


TO SERVE: Sift confectioners' sugar over the cookies. Using a moistened finger or soft brush, tap the center of each cookie so that the jam shines through the sugar.


MAKE AHEAD: The cookies can be stored in an airtight container for 1 week.




Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 5 dozen cookies
Calories: 90
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 9g
Sodium: 18mg
% Cal. from Fat: 60%
Cholesterol: 15mg
Protein: 1g
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