Cherry Pistachio Thumbprints Cherry Pistachio Thumbprints

Image: Canadian Living | Holiday Baking 2014

A dollop of red cherry jam makes these buttery shortbread cookies perfect for the holidays. Pistachios deliver a pleasing outer crunch.

  • Portion size 35 servings
  • Credits : Canadian Living: Holiday Baking 2014



In large bowl, beat butter with icing sugar until fluffy; beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture just until combined. Roll by 1 tbsp into balls.

Whisk egg whites with 1 tsp water until frothy. Place pistachios in separate bowl. Using fork, dip each dough ball into egg mixture; dip into pistachios to coat.

Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create deep well. Pinch together any cracks around edge. Repeat with remaining balls.

Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden, about 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. Spoon scant 1 tsp of the jam into well of each cookie. (Make-ahead: Store in airtight container for up to 3 days.)

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 56 mg
  • Sugars 5 g
  • Protein 2 g
  • Calories 110.0
  • Total fat 7 g
  • Potassium 42 mg
  • Cholesterol 14 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 5.0
  • Vitamin C 2.0
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Cherry Pistachio Thumbprints