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Ingredients
For Chocolate Thumbprints:
- 10 tablespoons / 142 g unsalted butter, at room temperature
- ⅔ cup / 140 g granulated sugar
- 1 large egg yolk, reserve the white if you will be rolling in nuts
- 1 teaspoon vanilla extract
- ¼ teaspoon pistachio extract, optional
- 1 ¼ cups / 156 g all-purpose flour
- ⅓ cup / 33 g dutch-processed cocoa powder, sifted
- ½ teaspoon fine sea salt
- ½ cup / 60 g coarsely chopped pistachios, optional, for rolling (this is enough to coat half the cookies, if you want to roll all of them, use a full cup)
For Pistachio Cream Filling:
- 1.5 ounces / 43 g white chocolate, chopped
- 3 tablespoons / 48 g pistachio butter
- 2 teaspoons / 4 g powdered sugar, sifted
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon pistachio extract, optional
- ⅛ teaspoon vanilla powder, optional
Instructions
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Preheat oven to 350 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.
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Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk, vanilla and pistachio extract.
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Sift together flour, cocoa powder, and salt until evenly distributed. Add to mixing bowl with butter mixture, and mix on low speed until just incorporated and mixture comes together into a stiff dough. If your dough seems too crumbly, you can add 1-2 teaspoons of milk as needed to bring it together, however know your cookies might spread a bit more as a result.
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Roll dough into 1-inch balls and arrange on prepared baking sheet.
