Blood Orange Thumbprint Cookies
Shortbread cookies with blood orange zest and roasted pistachios are filled with tangy blood orange curd and topped with powdered sugar for a buttery and tangy spring cookie.
Ingredients
- 2 sticks Butter unsalted, at room temperature.
- ½ cup Powdered Sugar
- 1 Egg yolk
- 1 tspn Blood orange zest I used one small blood orange.
- 1 tspn Vanilla extract
- ½ cup Roasted pistachios finely chopped.
- ¼ tspn Salt
- 2 cups All-purpose flour
- ¼ cup Cornstarch
- ½ cup Blood orange curd
- Powdered sugar for dusting, optional.
Instructions
- In a bowl combine room temperature butter and powdered sugar. Mix for 4 minutes on medium high speed until pale and very creamy.
- Add the blood orange zest, vanilla, salt, and egg yolk and continue to mix for an additional minute.
- Sift the cornstarch and flour over the bowl of the butter and sugar, then combine using a spoon or spatula. It will form a soft dough.
- Fold in the finely chopped roasted pistachios.
- Using a tablespoon or ¾ounce cookie scoop, portion out the dough on a parchment lined baking sheet. There will be 24 cookies.
- Using a half teaspoon measuring spoon or your thumb, make a one inch deep indention in the tops of the cookie dough.
- Place cookie dough in the fridge for at least an hour and up to overnight.
- When ready to bake the cookies, preheat the oven to 325*F.
- Fill the indentions of the cookies with a half of a teaspoon of blood orange curd.
- Bake 12 cookies per parchment lined sheet pan at a time for 13-14 minutes. The cookies will look set and the bottoms should be barely golden. The blood orange curd will appear jiggly but will set up as it cools.
- Allow the cookies to cool for 20-30 minutes before dusting with powdered sugar.
- Enjoy!
Notes
These buttery pistachio cookies have an irresistibly tangy and sweet middle, blood orange curd.
If you don't have blood orange curd, you can easily substitute with lemon curd, strawberry, or apricot jam!