Thumbprint Cookies

Time: 2 hour (30 minutes active time)

Serves: 28 cookies

Ingredients:

Butter, 16 tbsp

Flour, 2¼ cups

Kosher Salt, 1 tsp

Granulated Sugar, ½ cup

Vanilla Extract, 1 tsp

Pistachios, ⅓ cup

Honey, 2⅔ tbsp

Apricot Jam, 5¾ tbsp

Eggs, 1

Directions:

• Bring butter to room temperature. Separate the egg white and yolk, discard the white.

• In a stand mixer at medium speed, mix together the butter and sugar until smooth. Add the egg yolk, honey, and vanilla extract. Finally, add the flour and salt, mixing until just combined.

• Divide the dough in half, and roll each half into an 8-inch log. Wrap in plastic wrap and refrigerate for at least 1 hour. While the dough is refrigerated, finely chop the pistachios and set them aside.

• Preheat oven to 350℉. Prepare two baking sheets with parchment paper.

• Remove the dough from the refrigerator. Slice each log into 14 equal pieces. Roll each piece into a ball and place on baking sheets 2-inches apart. Using your thumb, make a well in the center of each cookie.

• Avoiding the centers, press each cookie into the previously chopped pistachios, coating the tops. Replace the cookies onto the baking sheets.

• Using a small spoon, scoop the apricot jam onto the cookies, filling each well (the jam should be flush with the top of the cookie).

• Bake for 14-16 minutes, until slightly golden on top. (For most even bake, rotate each tray and switch between racks halfway through baking.)

• Let cookies cool for 10 minutes on the baking sheets and then cool completely on a wire rack.

Modified from Red Velvet