Pistachio Thumbprint Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup icing sugar
• 1 egg, separated
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 pinch salt
• 3/4 cup shelled pistachios, finely chopped
• 1/3 cup seedless raspberry jam (or other jam)

Directions

1. 1

   In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.

2. 2

   Add flour and salt and mix until combined.

3. 3

   Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.

4. 4

   Preheat oven to 350 degrees.

5. 5

   Divide dough into 24 pieces and roll between palms to make small, round balls.

6. 6

   Whisk egg white lightly until foamy.

7. 7

   Dip balls in egg white, roll in pistachios and place on baking sheet.

8. 8

   Make indentation in centre of each cookie with your thumb.

9. 9

   Bake 5 minutes.

10. 10

    Remove from oven and re-indent centre.

11. 11

    Return to oven and bake another 8 minutes until just slightly browned.

12. 12

    Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.

13. 13

    Cool on wire rack.

14. 14

    Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.