Cranberry Pistachio Cream Cheese Thumbprint Cookies
Prep Time
25 mins
Cook Time
12 mins
Chill Time
1 hr
Total Time
1 hr 37 mins
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.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
cranberry pistachio cream cheese thumbprint cookies, cranberry pistachio thumbprints
Servings: 42
Calories: 132 kcal
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 Facts
Cranberry Pistachio Cream Cheese Thumbprint Cookies
Amount Per Serving
Calories 132
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 43mg2%
Potassium 51mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 206IU4%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.