Ingredients: |
Ingredients: 1/3 cup raw pistachios
1 log honey-vanilla sable dough
*1/2 cup sweetened pistachio paste
4 Tablespoons unsalted butter, room temperature
* process 1/2 cup raw pistachios, 2 Tablespoons honey, and 1 Tablespoons vegetable oil in a food processor until it becomes a smooth paste.
Honey sable dough:
2 1/4 cups all purpose flour
3/4 teaspoon cardamom
3/4 teaspoon kosher salt
1/2 cup granulated sugar
2 vanilla beans, scraped or 4 Tablespoons of vanilla extract or 2 Tablespoons of vanilla bean paste
1 cup unsalted butter, cut into 1 inch pieces, at room temperature
1 large egg yolk
1/4 cup honey
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Directions: |
Directions:To make the honey sable dough:
1. Whisk flour, cardamom and salt in a medium bowl to combine. If using vanilla beans, scrape into a large bowl and combine with the sugar by massaging with fingers until it looks like wet sand. If not, then add butter and vanilla bean to sugar and beat with an electric mixer until smooth. Add egg yolk and honey, beat to combine. Reduce to low and add dry ingredients in 2 additions, mixing well after each addition. Knead dough a couple of times to incorporate any dry bits in the bottom of the bowl.
2. Divide dough in half and pat into two 9 inch logs. Wrap in parchment paper, then wrap tightly in plastic. Roll each log across work surface to make as round and regular as possible. Chill until firm for about 2 hours.
3. Preheat oven to 350 degrees. Place pistachios in a small bowl. Unwrap dough and slice into 18 pieces and roll each between the palms of your hand into smooth balls. Press gently into pistachios to coat half of each ball, then place pistachio side up on a parchment lines baking sheet about 2 inches apart.
4. Bake cookies until barely golden, 8-10 minute. Remove from oven and press the handle of a wooden spoon about 3/4 of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to the oven, bake until golden brown, 5-8 minutes. Let cool on baking sheet.
5. Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until ight and fluffy, about 30 seconds. Dollop 1-2 teaspoons of pistachio mixture into the indentation in each cookie.
Can be made ahead by baking and storing in an airtight container at room temperature and then filled 1 day ahead. |
This recipe for Pistachio Thumbprint Cookies is from