Eggless pistachio Apricot thumbprint cookies


The visual impression of the cookies is just beautiful.The soft green from the pistachios imbedded in the cookies peeps out from the sugar rolled cookies,then filled with the pale orange of the apricot jam. I used a little almond extract and ginger to flavor these cookies plus light brown sugar for a slightly chewier cookie .These cookies travel well so they make ideal gifts to pack and send for the holidays or even mail to friends.Nothing beats a home-made cookie.

Photograph by Rahul Mahtani

2 1/3 cup all-purpose flour

1 tbsp rice flour

1/2 cup roasted,salted pistachio nuts chopped

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp almond extract

2 sticks ( 1/2 cup unsalted butter)

3/4 cup light brown sugar

Sugar for rolling cookies in.

Apricot jam for filling

Preheat oven to 350*F and line 2 baking pans with parchment paper. Set aside

Cream butter and light brown sugar just until combined.

Sift flour,salt and ginger,set aside.

Add almond extract to creamed butter sugar.

Stir in flour mixture followed by chopped nuts. Stir just to combine.

Using a tablespoon measure out 1 tablespoon of batter and roll into balls.Complete this with all the dough. Roll each ball in granulated sugar and place on the baking sheet.

Use your thumb or the back of a wooden spoon to make holes in the cookies,careful not to dip to the bottom of the cookie. Fill each hole with the jam and place in the preheated oven for 18 to 20 minutes until golden.

Cool.Serve

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