Cherry-pistachio Thumbprint Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3/4 cup unsalted butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 3/4 cup pistachios, chopped
• 3/4 cup bing cherry preserves
• 2 tablespoons granulated sugar

Recipe

• 1 beat butter, confectioners' sugar and vanilla at medium speed until creamy.
• 2 sift together flour cornstarch and salt. gradually add flour mixture to butter mixture. beat until combined. fold in pistachios. cover and refrigerate for at least two hours.
• 3 preheat oven to 350 degrees. line two baking sheets with parchment paper.
• 4 using teaspoon size springloaded scoop, drop dough approximately 2 inches apart onto baking sheets. with hands roll dough into balls. wet finger and gently press indentation in center of each cooke. put 1/2 teaspoon of preserves in each indent. sprinkle cookies evenly with granulated sugar.
• 5 bake for 12 minutes. cool on pans for 5 minutes. move to wire rack and cool completely.