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White Chocolate-Orange-Pistachio Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 41 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These White Chocolate-Orange-Pistachio Thumbprint Cookies are a delightful combination of buttery dough, zesty orange, crunchy pistachios, and creamy white chocolate. Perfect for holiday treats or special occasions, these cookies offer a chewy texture with a sweet and tangy flavor profile that will please any cookie lover.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Coating and Filling

  • 1/2 cup pistachios, finely chopped
  • 4 ounces white chocolate, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
  3. Add Egg Yolk and Flavorings: Mix in the egg yolk, vanilla extract, and orange zest until fully incorporated, ensuring the dough has a rich flavor and citrus aroma.
  4. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms that is easy to handle.
  5. Shape and Coat Cookies: Roll the dough into 1-inch balls, then gently roll each ball in the finely chopped pistachios to evenly coat the exterior, adding a lovely crunch and nutty flavor.
  6. Make Thumbprints: Place the pistachio-coated balls onto the prepared baking sheets and carefully create a thumbprint indentation in the center of each ball to hold the filling.
  7. Bake: Bake the cookies for 12 to 14 minutes, or until the edges are set but the centers remain soft, providing a perfect consistency.
  8. Adjust Thumbprints: Remove the cookies from the oven and while still warm, gently press the centers again if needed to maintain the thumbprint indentations for filling.
  9. Melt White Chocolate: Melt the chopped white chocolate in a microwave-safe bowl or using a double boiler until smooth and glossy.
  10. Fill Cookies: Spoon the melted white chocolate into the thumbprint centers of each cookie, spreading gently to fill the indentation.
  11. Set and Serve: Allow the white chocolate to cool and set completely before serving, ensuring the filling is firm and delicious.

Notes

  • For a more intense citrus flavor, add a few drops of orange extract to the dough along with the zest.
  • Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness.

Find it online: https://slsrecipes.com/white-chocolate-orange-pistachio-thumbprint-cookies-recipe/