Description
Delight in these White Chocolate-Orange-Pistachio Thumbprint Cookies, a perfect blend of zesty orange, crunchy pistachios, and creamy white chocolate nestled in buttery soft cookies. Ideal for holiday celebrations or any time you crave a sweet, nutty treat.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped pistachios, shelled
Filling Ingredients
- 4 ounces white chocolate, chopped
- 2 tablespoons heavy cream
Instructions
- Preheat oven and prepare baking sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for your cookies.
- Add egg yolk, vanilla, and zest: Incorporate the egg yolk, vanilla extract, and fresh orange zest into the creamed butter mixture, mixing well to combine aromatic flavors evenly.
- Mix flour and salt: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft and workable dough forms without overmixing.
- Shape and coat cookies: Roll the dough into 1-inch balls. Lightly beat the egg white in a small bowl, dip each dough ball into the egg white, then roll them in the finely chopped pistachios to evenly coat each cookie ball.
- Form indentations: Place the coated dough balls onto the prepared baking sheets. Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie ball, creating a perfect thumbprint.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden. Remove from the oven and let them cool slightly on the baking sheets.
- Prepare white chocolate filling: While cookies cool, gently heat the chopped white chocolate and heavy cream together, stirring continuously until the mixture is smooth and glossy.
- Fill cookies: Spoon the melted white chocolate mixture into the thumbprint centers of each cookie while still warm, filling the indentations generously.
- Cool and set: Allow the cookies to cool completely at room temperature so the white chocolate filling firms up into a delicious, creamy center.
Notes
- If the cookie centers puff up during baking, gently press them down again while still warm to maintain the indentation for filling.
- Store these cookies in an airtight container at room temperature for up to three days to keep them fresh.
- For an extra burst of citrus flavor, you can add a teaspoon of orange juice to the dough.
- Make sure the white chocolate mixture is smooth to avoid lumps in the filling.
