Chocolate Pistachio Cream Thumbprints

Ingredients:

1 cup unsalted butter, softened

¾ cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

½ cup finely chopped pistachios

½ cup chocolate chips

1 cup heavy cream

Directions:

Cream the Butter: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.

Make the Dough: Gradually add the flour and salt to the butter mixture. Stir until everything is combined and a dough forms.

Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will make it easier to handle.

Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Shape the Cookies: Once the dough is chilled, scoop out small balls (about 1 inch) and place them on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each ball.

Add the Pistachios: Press some finely chopped pistachios into the edges of the indentations for a nice crunch.

Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and smooth.

Fill the Cookies: Once the cookies are completely cool, spoon the chocolate ganache into the indentations.

Serve and Enjoy: Let the ganache set for a bit before serving. Enjoy your delicious chocolate pistachio cream thumbprints!

Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes

Kcal: Approximately 150 kcal per cookie | Servings: About 24 cookies