Are you looking for a delicious, yet simple cookie recipe? Look no further than these Pistachio Thumbprint Cookies! These cookies are made with just a few ingredients and come together in a snap. Plus, they’re perfect for satisfying that sweet tooth!
Pom Pistachio Thumbprint Cookies Recipe
- 2/3 cup Crimson POM Jelly*
- 2 cups all-purpose flour
- teaspoon baking powder
- teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup salted pistachios, finely chopped
*Crimson POM Jelly:
- juice from 46 large POM Wonderful Pomegranates,** or 2 cups POM Wonderful 100% Pomegranate Juice
- cup arils from 1 large POM Wonderful Pomegranate
- 2 tablespoons lemon juice
- 1 packet liquid fruit pectin or half of a 1-oz. package powdered fruit pectin
- 4 cups granulated sugar
How To Make These Thumbprint Cookies
Prepare Crimson POM Jelly in advance of making cookies. Preheat the oven to 350F.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. On low speed, gradually add the flour mixture.
Put the pistachios in a shallow bowl. Shape heaping teaspoons of the dough into 1-inch balls and roll in pistachios, pressing to coat. Place about 2 inches apart on ungreased baking sheets. With your thumb, make a deep impression in the center of each cookie. Spoon a teaspoon of Crimson POM Jelly into each hollow.
Bake for 10 to 15 minutes or until golden brown around the edges. Cool cookies on cookie sheets for 3 minutes and then transfer to a wire rack.
And just a little tip for POM lovers: I can’t really have caffeine after a certain hour (like 3pm – yes, I’m an 80 year old woman) – so when I want a good night’s sleep I just mix some POM juice with seltzer and lime for a tasty drink. Thought I’d throw the recipe out there in case you are rowing in the same boat as I am when it comes to issues with caffeine.