Cranberry Pistachio Cream Cheese Thumbprint Cookies
These Christmas thumbprint cookies are all decked out in red and green! Rich cream cheese dough is coated in crunchy pistachios and crowned with a jammy dollop of tangy cranberry compote.
Prep Time25 minutes mins
Cook Time12 minutes mins
Chill Time1 hour hr
Total Time1 hour hr 37 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: cranberry pistachio cream cheese thumbprint cookies, cranberry pistachio thumbprints
Servings: 42
Calories: 132kcal
Simmer the cranberries, sugar, and water in a small pot for 15 minutes, or until the berries have burst and the sauce is slightly thickened.
Cool completely.
Preheat the oven to 375 degrees F.
Beat the butter, cream cheese, sugar, vanilla, and salt on medium speed until completely combined.
Mix in the flour and refrigerate the dough for a minimum of 1 hour.
Scoop the chilled dough into 1 tablespoon balls, and roll between your palms.
Dredge the balls in the egg white, and roll in chopped pistachios to coat.
Place on parchment lined baking sheets and use a ¼ teaspoon measure to press a deep well into the center of each ball.
Fill the well with a small amount of the cooled cranberry mixture, and bake for 12 minutes.
Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 43mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg