February 28th, 2010 
duodishes 
It’s a return to thumbprints. We can’t believe we’d never tried to make these until this year! The first batch featured bittersweet chocolate, almonds and port wine strawberry jelly. For some insane reason, we only made a tiny batch of twelve, and that was, of course, regrettable. We had to make more. This new version is a nice switch–different nuts, a little spice, a crunchier coating and store bought preserves this time. Trust us when we say making your own jelly tastes better, but sometimes you gotta do what you gotta do. And we had to have these cookies again!
Unlike our first batch of thumbprints, these cookies are eggless, so they have a crispier bite. The nuts have been ground and incorporated into the dough. We also tossed in a bit of honey and cinnamon for flavor and rolled the cookies in coconut for even for texture and crunch. For maximum bang, let the cookies come to room temperature before eating. Better yet, eat them in the morning for breakfast. Hey, there’s jam in there, so it’s like eating toast, right?
Strawberry Pistachio Cookies – 2 dozen
1/2 cup unsalted butter, room temp
1/8 cup sugar
1/8 cup brown sugar
1 tablespoon honey
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup flour
1/2 cup pistachios, toasted and ground
1/2 cup sweetened coconut flakes
1/4 cup strawberry preserves
1. Using an electric mixer, cream butter, honey and sugars until fluffy, approximately 5 minutes. Add vanilla and cinnamon and mix until combined.
2. Use a spoon to stir in flour and nuts until well combined. Cover and chill dough for at least an hour.
3. Spread coconut onto a plate. Scoop out cookiedough by rounded half tablespoons and roll in coconut.
4. Set on a parchment paper covered baking sheet and make a small indentation in each cookie. Bake in a preheated oven at 375 degrees for 10-12 minutes or until golden at the edges.
5. Fill cookies with a drop of jam. Move to wire rack to cool.
Click HERE for the printable recipe.
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Bring me back to the X’mas time…..but I am very sure these cookies are wonderful for any time of the year!
coconut! I love that you put coconut in there. fabulous!
I really love thumbprints. That hit of jam in the middle is just delicious. I love that you added coconut and pistachios to these. How fantastic!
Nice!!! I think it’s snack time!!!
I like these but I’ve never made them myself, I’ve eaten other folks cookies. I like the use of pistachio.
LOVE thumbprint cookies – they remind me of my mum and my nana. These certainly are a lovely “grown up” version of the classic!
Haven’t had thumbprint cookies with coconuts
There is something so happy and friendly about these cookies. Almost looks like they are smiling.
oh I would eat those up so quick!! I love jam thumbprints!!
What an amazing twist on an old classic! Some things never go out of style!
Oh my goodness.. pistachios and coconut together. Winning combination!
Ohhh I’m loving the strawberry/pistachio combination! Those look gorgeous!
Pistachio!! Ooh that is damn awesome and genius!
yum! i love cookies all shapes, fillings and sizes. and i’m always looking for a good egg-less recipe they are a bit tough to find. did you save me some? =)
You have so many good ingredients in here – coconut, pistachios! I definitely dig it.
I’ve been trying to find the perfect thumbprint cookie recipe to use with this crazy honeysuckle jelly I bought a while ago. This may be the one.
i’d eat these cookies any day over those damn girl scout cookies!
Is Lent over yet?
I’ve actually never made thumbprint cookies either… maybe I can call it a healthy granola bar since they contain strawberry jam? Fruit? Yes?
Sigh.
No.
I always have pistachios left over and never thought of making these! Great idea thanks.
There’s something so satisfying about thumbprint cookies and as usual your version takes it to the next level Thanks for sharing.
I have not made thumbprints for years. When I was a kid, my favorite way to fill them was indeed with strawberry jam. Thanks for the memories and reminding me I should make these again.
Hi, We just made thumbprints with Tuesdays with Dorie, very different recipe but she had us boil the jelly before using it. I think, it was clearer. Thought, I would share. Now, I have to try yours.
Are you interested in a cookware giveaway. IF so, stop at
http://sweetsav.blogspot.com/2010/03/paula-deen-skillets-yes-giveaway.html
I love your ingredient list and that they have so little sugar in them! You both should check out the site http://food52.com, that’s where the inspiration came from to make the feta ice cream!