Italian Thumbprint Cookies Recipe

Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment and set on medium-high speed, whip together butter, granulated sugar and vanilla bean seeds until mixture pale and fluffy, about 4 minutes.

Blend in egg yolks (setting egg whites aside in a small bowl). With mixer set on low speed, slowly pour in flour and mix until combine (mixture will seem dry at first but will start to come together). Form dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Whisk egg whites with 2 teaspoon water until frothy. Place chopped pistachios in a small bowl. Remove cookie dough from refrigerator and scoop dough up 1 tablespoon at a time and shape into balls.

Drop each ball into egg white mixture and toss to evenly coat, then immediately transfer to bowl with chopped pistachios and roll to evenly coat sides and bottom with pistachios (I just left a circle on top uncoated for indenting).

Transfer cookie dough balls to Silpat or parchment paper lined baking sheets (fitting 15 per sheet). Using your thumb, make an indentation in the center of each cookie and fill each indentation with a heaping ½ teaspoon of jam. Bake in preheated oven 14 – 16 minutes.

Allow to rest on baking dish several minutes before transferring to a wire rack to cool. Cool cookies then fill a piping bag or small Ziploc bag with melted chocolate and cut a small tip off corner and drizzle with melted chocolate. Store cookies in an airtight container.

*White candy coating can also be used or semi-sweet chocolate chips mixed with 1½ teaspoon shortening . To melt, place chocolate in a heat proof bowl set over a pot of simmering water and stir occasionally until melted or place in microwave safe bowl and heat in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.