Chocolate Pistachio Thumbprints (Print Version)

# Ingredients:

→ Chocolate Thumbprints

01 - 10 tablespoons (142g) unsalted butter, room temperature
02 - ⅔ cup (140g) granulated sugar
03 - 1 large egg yolk (reserve white if rolling in nuts)
04 - 1 teaspoon vanilla extract
05 - ¼ teaspoon pistachio extract (optional)
06 - 1¼ cups (156g) all-purpose flour
07 - ⅓ cup (33g) dutch-processed cocoa powder, sifted
08 - ½ teaspoon fine sea salt
09 - ½ cup (60g) coarsely chopped pistachios (optional)

→ Pistachio Cream Filling

10 - 1.5 ounces (43g) white chocolate, chopped
11 - 3 tablespoons (48g) pistachio butter
12 - 2 teaspoons (4g) powdered sugar, sifted
13 - ⅛ teaspoon fine sea salt
14 - ⅛ teaspoon pistachio extract (optional)
15 - ⅛ teaspoon vanilla powder (optional)

# Instructions:

01 - Preheat oven to 350°F. Line baking sheet with parchment paper.
02 - Beat butter and sugar until fluffy. Add egg yolk and extracts. Sift and mix in dry ingredients until dough forms.
03 - Roll 1-inch balls. Either make plain thumbprints or coat with egg white and pistachios before indenting.
04 - Bake 10-12 minutes until set. Redefine indentations while warm.
05 - Melt white chocolate. Mix in pistachio butter, sugar, salt, and extracts until smooth.
06 - Fill each cookie with ½ teaspoon filling. Let set 2 hours or chill 15 minutes.

# Notes:

01 - Can add milk if dough is too crumbly
02 - Keeps up to 5 days in airtight container

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