Pistachio Thumbprint Cookies with Rose Jam

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Pistachio Thumbprint Cookies with Rose Jam : inspired by Rose Petals Turkish Delight.

Pistachio Thumbprint Cookies with Rose Jam : inspired by Rose Petals Turkish Delight.
My mother bakes almost the same collection of cookies for every Christmas and it’s all right because there is always somebody that likes the specific kind. But ! I tried to replace walnuts with pistachio when making Pistachio Thumbprint Cookies with Rose Jam to see what happens with the dough once made and the cookies baked.
The idea to use rose petals jam popped out naturally since both pistachio and roses are of oriental kind that match together perfectly and because I have several small jars of rose jam in my pantry.

Pistachio Thumbprint Cookies with Rose Jam : inspired by Rose Petals Turkish Delight.

Normally, I do not buy jams that much since I make most of them on my own but Bulgarian Rose Petals Jam is something I cannot make because no one I know grows Bulgarian roses and I do not know where to collect that huge amount of petals required.

Pistachio Tumbprint Cookies with Rose Jam : inspired by Rose Petals Turkish Delight.
When cookies were baked, I tried filling them with strawberry and raspberry jams as well and the taste is also amazing. I guess Mr. Pistachio takes the credit.
Since this creation was inspired by Rose Petals Turkish Delight here you can see how it looks like for those who haven’t tasted the beauty yet:

Pistachio Thumbprint Cookies with Rose Jam : inspired by Rose Petals Turkish Delight.

5 from 7 votes
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Pistachio Thumbprint Cookies with Rose Jam

Pistachio Thumbprint Cookies with Rose Jam : inspired by Rose Petals Turkish Delight.

Course Dessert
Cuisine European, Oriental
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 21 cookies

Ingredients

  • 7 Tbsp butter
  • 4 Tbsp sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 10 Tbsp pistachio, ground
  • Pinch of salt
  • 1 cup flour
  • 1 Tbsp dusting sugar to dust the cookies once done
  • 9 Tbsp rose jam for filling

Instructions

  1. Using your hands, knead all the ingredients ( except dusting sugar) on clean working surface.
  2. Form a dough into a log and wrap in plastic foil to chill in the fridge at least for 2 hours.
  3. Cover cookie sheet with baking paper.
  4. Preheat the oven to 180 C / 356 F.
  5. Cut the log into 25 equally sized slices and form the ball out of each slice.
  6. Dent each ball center using thumb.

  7. Place the cookies onto the cooking sheet and bake for 13 mins.
  8. Take the cookies out and leave to cool.
  9. Dust the cookies with dusting sugar.
  10. Fill each thumbprint with ΒΎ tsp od rose jam (strawberry, raspberry or any other red coloured).

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