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.
Servings: 42
Calories: 132kcal
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 cup unsalted butter (2 sticks)
- 6 ounces cream cheese (I used reduced fat)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 egg white (large)
- 1 cup finely chopped pistachios
Instructions
- 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.
Nutrition
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