Fruit-Filled Thumbprint Cookies Two Ways
A fruity twist on the classic thumbprint cookie featuring CA GROWN pistachios, vibrant jams, & bold holiday flavors baked to perfection.
Ingredients
- 2 cups pistachio flour You can use almond flour if desired.
- 1 1/4 cup granulated sugar divided
- 1/2 tsp kosher salt
- 2 large egg whites at room temperature
- 1 tsp freshly-squeezed lemon juice
- 2 tsp pistachio extract or almond extract.
For the pistachio-crusted version
- 1/3 cup raw pistachios, minced
For the fruity-sugar-coated version
- 1 1.2-ounce package freeze-dried fruit (such as strawberries, blueberries, or raspberries)
- ⅓ cup homemade or store-bought jam, fruit curd, fruit preserves, or other fillings of your choice. Dried California apricot jam recipe in notes.
Instructions
- Preheat oven to 325°F (170°C) and position the oven rack in the middle. Line a sheet pan with parchment paper.
- In a large bowl, stir together the pistachio flour, 3/4 cup (150 g) of sugar, and salt, breaking up any lumps.
- In a medium bowl, whisk together the egg whites and lemon juice until soft peaks form (you are not trying to create meringue, just soft, light peaks). Add the egg whites into the dry ingredients along with the almond extract and fold together until you have a soft dough.
- Using a small cookie scoop, measure out equal-sized portions of the dough. Once ready to form the dough into balls, slightly wet your palms with water. Then gently roll each portion of dough into a smooth ball. If the dough begins to stick to your hands, dampen your palms again with more water.
- If making the pistachio-crusted version, roll the balls in the minced pistachios now.
- Press down in the center of the balls with your thumb, or the bottom of the handle of a wooden spoon, creating a well for jam in the center of the cookie. Place the cookie dough on the prepared sheet pan and freeze for 45 minutes or until ready to bake. The dough can be stored frozen for up to three months in an air-tight container at this point.
- Bake the cookies for 22 to 24 minutes until golden brown on the bottom. Let the cookies sit on the pan until cool enough to handle.
- To make the fruity sugar-coated version, while the cookies are baking, blend one package of freeze-dried fruit (such as strawberries, blueberries, or raspberries) and the remaining ½ cup (100 g) granulated sugar in a food processor or blender until very fine (think powdered sugar), 2–3 minutes. Sift the mixture through a fine-mesh sieve into a medium bowl to catch any large pieces or seeds. Set the fruit sugar aside.
- Once the cookies have baked and cooled enough to handle them, but are still nice and warm, gently toss each cookie in the reserved fruit sugar until coated on all sides. Toss back and forth in your hands to shake off any excess sugar that might have collected in the center and place back on the baking sheet. If cookies are not evenly coated, toss them in sugar a second or third time.
- Fill the indent in each cookie with enough jam, jelly, or fruit curd to fill the well. See notes for storage information.
Notes
How to make Dried California Apricot Jam:
Cook time: 20 mins
Soak and prep time: 1 hr 30 mins
Total Time: 1 hr 50 mins
- 2 ¼ cups (290 g) dried apricots, we like Fairhaven Orchards
- 2 ¼ cups (530 ml) boiling water
- ½ tsp vanilla extract
- ½ of a 1.75-ounce (49 g) package of powdered fruit pectin
- 1 1/2 cups (300 g) granulated sugar
- ⅛ cup (30 ml) lemon juice
1. Place the apricots in a bowl and cover with boiling water. Let them soften for about 30 minutes. Transfer the apricots, the soaking liquid, and the vanilla to a food processor and purée. Aim for a mostly smooth texture.
2. Pour the apricot purée into a large pot and stir in the pectin. Warm over medium heat until the mixture reaches a gentle boil. Add the sugar and lemon juice, then continue boiling for 1 to 2 minutes, stirring frequently, or just until the sugar fully dissolves.
3. Sterilize the jars and lids by boiling them for at least 5 minutes. Spoon the hot jam into the warm jars, leaving about 1/4 inch of headspace. Slide a thin spatula or knife around the inside edges to release any trapped air. Wipe the rims clean with a damp paper towel. Place the lids on top and screw the rings on securely.
4. Set a rack in the bottom of a large canning pot or stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the filled jars into the pot with a jar lifter. Keep at least 2 inches of space between each jar. Add more boiling water if needed so the jars are submerged by at least an inch. Return to a full boil, cover, and process for 10 minutes.
5. Remove the jars and set them on a towel-lined surface, leaving space between them. Let them cool completely, about 1 hour. Once cooled, press the center of each lid to confirm a proper seal (there should be no movement). Store the sealed jars without the rings in a cool, dark place.
How to store cookie dough and baked cookies:
Once the dough has been formed into balls, it can be stored unbaked, in the freezer for up to three months in an air-tight container. Allow the frozen dough to sit at room temperature for 30 minutes before baking. The pistachio-crusted version of these cookies is pretty straightforward when it comes to storage. You can bake them, allow them to cool completely, and fill them with jam before arranging them in a single layer in an airtight container. These cookies will stay perfectly fresh for up to 4 days. The fruit-sugar–coated version plays by its own rules. To store these cookies for up to 4 days, bake them first, toss them in that vibrant, fruity sugar while they’re still warm, and let them cool completely. Skip the jam for now. Lay the cookies in a single layer in an airtight container and walk away. The truth is, the beautiful sugar coating starts to dissolve when it comes into contact with jam, and after about a day, it’ll lose its vibrant color around the edge of the thumbprint. Reserve filling the centers of this version of the recipe until you are ready to serve or gift these cookies.Nutrition
Serving: 2cookiesCalories: 157kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 72mgPotassium: 36mgFiber: 2gSugar: 18gVitamin A: 9IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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