These cookies are a great addition to your cookie tray!

Raspberry Pistachio Thumbprints

Ingredients

1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners’ sugar

Directions

~Preheat oven to 325°.

~Cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla.

~In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.

~Shape dough into 1-in. balls. Place one inch apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.

Bake until bottoms are light brown, 13 to 16 minutes.

~Remove from pans to wire racks to cool. Dust with additional confectioners’ sugar.

~Makes three dozen.