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Recipes
Shopping list
Ingredients
- Parchment paper
- 1 cup unsalted butter (2 sticks)
- ½ cup shelled pistachios
- ⅔ cup sugar
- ½ teaspoon almond extract
- 2 cups flour
- 2–3 drops green food coloring
- ½ cup seedless raspberry jam
Steps
- Preheat oven to 350°F; line baking sheets with parchment paper. Bring butter to room temperature; finely chop pistachios.
- Beat butter and sugar in large bowl, with electric mixer, until pale yellow and fluffy. Beat in extract, then stir in flour, pistachios, and food coloring until dough forms. Scoop (or form) dough into 1-inch balls and place on baking sheets.
- Push down center of each cookie with thumb and evenly fill center of each cookie with jam. Bake cookies 16–18 minutes until edges are golden. Remove from oven and set aside to cool slightly. Transfer cookies to wire rack to cool completely. (Makes about 24 cookies.)
Amount per 1⁄24 recipe serving: Calories 160, Total Fat 9g, Sat Fat 5g, Trans Fat 0g, Chol 20mg, Sodium 10mg, Total Carb 18g, Fiber 0g, Sugars 10g, Protein 2g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%