Pistachio Butter Thumbprints with Raspberry-Chia Filling 2021

Pistachio Butter Thumbprints with Raspberry-Chia Filling

Pistachio Butter Thumbprints with Raspberry-Chia Filling 2021

My husband has one type of cookie he goes for every time. Cookies filled with jam. Linzer tarts, jam-filled Italian cookies, and the Jam thumbprint. I haven’t made jam cookies in a while since Jam is one of the high sugar items my son’s doctor told us was a no-no.

But when my husband starting buying bags of Pepperidge Farm cookies and eating them in hiding, I knew I needed to make him the real thing. Though I usually have to make them with a bit of a twist.

These Raspberry Chia Jam Thumbprint cookies are sweet and buttery with a hint of pistachio. But with less sugar and no pectin, they are a bit healthier than your typical thumbprint cookie.

I think the key to a good thumbprint cookie is butter, butter, butter. Which is where this recipe starts! 2 sticks of butter gets creamed with a bit of powdered sugar.

What drew me to this recipe is the small amount of sugar in the cookie itself and the fact that it uses powdered sugar gives the cookie a lighter texture. It’s basically a really good shortbread filled with jam. I’m drooling just thinking about this cookie.

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Pistachio Butter Thumbprints with Raspberry-Chia Filling 2021

Once the butter and sugar are light and fluffy, add vanilla, salt, flour and ground pistachios. I’m a bit obsessed with pistachio at the moment. It goes so well with raspberry and well, butter. Plus the tinge of green it gives desserts is just fun.

Raspberry Chia Thumbprint cookies_Ingredients.jpg
Raspberry Chia Thumbprint cookies_dough.jpg
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Once the dough comes together, it needs to chill for about an hour before being formed.

Then comes the Chia Jam. My son hasn’t had jam in about a year. It was on the list of sugary things the doctor said wasn’t good for him. So I’ve been looking for an alternative for a while.

We’ve tried sugar free jam, which he liked, but I still felt had a bad aftertaste. This is a great way to make a thick jam without a ton of sugar and pectin.

So I thought if it can work as a jam, why not in a jam cookie? Also it is ridiculously simple to make! Boil Raspberries, water, and a bit of sugar in a pot. Add Chia seeds and cook for a bit more and you have chia jam. Ready for sandwiches, English muffins, or Jam cookies!

These cookies are buttery, light, and bursting with raspberry flavor. The best part is that this recipe is low in sugar but still just as sweet!

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Pistachio Butter Thumbprints with Raspberry-Chia Filling

Ingredients

  • 2 tablespoons flaxseed meal
  • 1/3 cup water
  • 1 1/4 cups pistachios (6 1/2 ounces)
  • 1 cup packed quick-cooking oats
  • 3 tablespoons coconut sugar or other fine sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom
  • 1/3 cup raspberry jam (100 percent fruit, no sugar added)
  • 1 tablespoon chia seeds (white ones are pretty here)

Directions

  1. Preheat your oven to 375 degrees . Line a baking sheet with parchment. Mix the flaxseed meal and water in a small bowl. Let sit for 5 minutes to thicken.
  2. Chop the pistachios in a food processor until finely ground with just some small chunks remaining. Pull out 1/4 cup pistachios, and smooth into a single layer on a plate. Set the plate aside.
  3. Add the oats, coconut sugar, lemon zest, vanilla, salt, and cardamom to the food processor, and process until finely ground. Add the flaxseed mixture, and pulse until dough is thick.
  4. Divide the dough into 16 heaping tablespoon-size balls, and roll them in the reserved pistachios to coat, pressing so the nuts stick to the dough. Then place them on the prepared baking sheet. Flatten each ball into a 3/4-inch-thick disk. Use a round 1/2-teaspoon measuring spoon to press a divot into the center of each disk.
  5. Stir the jam and chia seeds together, then divide the filling evenly among the divots in the cookies.
  6. Bake until the cookies are golden brown around the edges and the filling is set, 14 to 18 minutes (rotating the baking sheet halfway through). Let the cookies cool to room temperature before eating.

Note

  • Recipe by Lindsay Maitland Hunt, the author of the cookbook, Help Yourself: A Guide to Gut Health for People Who Love Delicious Food. Excerpted from Help Yourself: A Guide to Gut Health for People Who Love Delicious Food, ©2020 by Lindsay Maitland Hunt. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved
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