Pistachio Thumbprint Cookies

Prep Time:

30 Minutes

Cook Time:

14 to 18 Minutes - Rotate cookies half-way through baking


24 Cookies



About the Recipe

We are obsessed with our Pistachio Paste and are forever finding inventive places to use it... These are Grandma's Thimble Cookies and we love the use of the Pistachio Paste in the middle!


Thimble Cookie

  • 228 grams salted Butter, room temperature

  • 320 grams All-purpose Flour

  • 73 grams Icing Sugar

  • 1 tsp Almond Extract

Pistachio Filling

  • 1/2 cup QB Pistachio Paste (125ml jar)

  • 4 tbsp (57g) unsalted Butter, room temperature

  • 1/2 tsp Orange Zest


Step 1

Pre-heat oven to 300 F.

Pre-measure your ingredients. Place your butter in the bowl of a stand-up mixer; sift flour and icing sugar together in a seperate bowl. Have your Almond extract & measuring spoon at the ready.

Step 2

In a stand-up mixer with paddle attachment - cream the butter on medium-high for approximately 5-7 mins. Add the almond extract and mix until incorporated.

Step 3

Add the sifted flour and icing sugar to the creamed butter. Mix on low, do not overmix, mixture may seem crumbly at first but will come together. Use your hands to gently knead the dough to bring it together.

Step 4

Shape dough into 1" balls, about 1tbsp of dough, and place 2" apart on parchment lined baking sheet. Make indentation with thumb or forefinger in each cookie (lrg enough to fit 1/2 - 1 tsp of pistachio paste). Bake. Once finished let cool.

Step 5 - Pistachio Paste

Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds, add zest and beat until incorporated. Dollop 1/2 - 1 tsp pistachio mixture into the indentation in each cookie.