Pistachio Buttons

By

Here's a gussied-up version of a thumbprint cookie. Pistachios, white chocolate and chewy dried apricots replace traditional jam filling.
I prefer using scissors to a knife to cut the dried apricots. I find the scissors make it easy to cut the apricots in narrow strips , then cut the strips crosswise into a small dice.

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  • 8

Ingredients

  • DOUGH
  • 2 cups all-purpose flour
  • 1 1/2 ounces shelled raw pistachios
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 sticks unsalted butter, chilled
  • 1 large egg
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • FILLING
  • 6 tablespoons unsalted butter
  • 4 ounces white chocolate, finely chopped
  • 4 ounces raw, shelled pistachios, finely chopped
  • 3 ounces (about 6 large whole) dried apricots, finely chopped and mixed with pistachios

Preparation

Step 1

1. Adjust the rack to the lower third of the oven and preheat the oven to 350°F. Line two large baking sheets with parchment paper.
2. Dough: Place the flour, pistachios, sugar and salt in a food processor; process just to blend ingredients. Add the butter in pieces, then process with on/off bursts until the mixture has the consistency of cornmeal. Whisk the egg and extracts in a small bowl. With the motor running, pour the egg mixture down the feed tube and process just until the ingredients form a ball.
3. With your palms, shape the dough, 1 level teaspoon at a time, into balls and place the dough ½-inch apart on the baking sheets. Gently make an indentation in the center of each ball, pressing down almost to the bottom without breaking through the dough.
4. Bake for 12 minutes, or just until the cookies are ivory-colored and pale golden on the bottom. Transfer the cookies to a wire sheet to cool.
5. Filling: In a small saucepan, melt the butter and white chocolate, stirring just until the chocolate is almost completely melted. Place 1/8 to ¼ teaspoon white chocolate butter into each indentation. Sprinkle the chopped pistachios and apricots over the chocolate. Allow 30 minutes to set.
6. Stack in an airtight container and store at room temperature.

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