makes 20-24 cookies | active time: 30-35 minutes | full time: 50 minutes

WATCH HOW TO MAKE IT

these pistachio shortbread thumbprint cookies are the kind of treat that makes you stop and savor every bite. buttery, crumbly shortbread meets the rich, nutty flavor of Pistakio's OG Creamy Pistachio Spread, creating a cookie that’s as beautiful as it is delicious. the pistachio filling is perfectly balanced with a drizzle of tangy-sweet pomegranate glaze, while the garnish of fresh pomegranate seeds and mint leaves gives each cookie a festive, almost too-pretty-to-eat vibe. almost.

what makes these cookies so special is their simplicity. they’re easy to make but feel like something you’d find in a fancy bakery. the shortbread dough comes together quickly with just a handful of ingredients, and the thumbprint centers are filled with creamy pistachio goodness before baking to golden perfection. the finishing touches—the glaze, the drizzle, and those jewel-like pomegranate seeds—take them to another level.

perfect for holiday gatherings, gifting, or just treating yourself, these cookies are guaranteed to impress without requiring hours in the kitchen. let’s bake something unforgettable!

ingredients:

• 1 stick butter, softened (113 g or ½ cup)

• ¼ cup granulated sugar (50 g)

• 1 tsp vanilla extract

• ½ tsp almond extract (optional)

• 1 cup all purpose flour (120 g)

• ⅓ cup ground pistachios (60 g)

• 1 tsp salt

• Pistakio OG Creamy pistachio spread about 1 tsp per cookie and more to drizzle

• pomegranate seeds (about 75 kernels), to garnish

• mint (2 leaves per cookie, about 48)

• ½ cup powdered sugar (65 grams)

• 2 tbsp pomegranate juice

instructions:

• preheat the oven to 350ºF and line 2 baking trays with parchment paper.

• in a standing mixer, cream together the softened butter and granulated sugar with a paddle attachment. once light and fluffy, add the vanilla and almond extracts and beat again.

• add the flour, ground pistachios, and salt, and mix until just combined.

• form small balls of dough (about ¾ inch wide) and place on the baking trays, leaving a couple inches between each cookie. press your thumb down into the center of each ball, to leave an indent.

• optional: chill the imprinted dough for 10-15 minutes to firm up the butter.

• spoon about 1 tsp of the pistachio spread into the indent of each cookie.

• bake the cookies for 14 - 16 minutes, one tray at a time, until the cookies are slightly golden and the bottoms are a light brown. allow to cool 5 minutes on the baking tray, then move them to a wire rack to finish cooling.

• in a small bowl, whisk together the powdered sugar and pomegranate juice until completely smooth. optionally, pour it into a piping bag and snip a small hole for drizzling, or just use a spoon.

• with the cookies still on the wire rack, generously drizzle the pomegranate glaze on each cookie, followed by a drizzle of the pistachio spread.

• garnish each cookie with 2-3 pomegranate seeds and mint leaves to resemble holly berries. store in the fridge.

 recipe development by @audreys.table