Pistachio Thumbjams with Raspberry Filling
Recipe courtesy of Two Sisters Bakery, Homer
Yield: 2 1/2 dozen 2" cookies
1 cup unsalted butter
1 cup brown sugar
2 large eggs
2 cups flour
½ tsp salt
1 Tbs lemon zest
1 cup of ground pistachios
1 cup of raspberry jam (seeded)
Cream together the butter and sugar until light and fluffy. Add eggs and mix well.
Add the flour, salt and lemon zest and mix until fully combined. Roll into 1-inch balls and roll each ball in the ground pistachios. Place on a parchment paper-lined cookie sheet and press your thumb into the center to make a well for the jam. Spoon a bit of jam into the dent and bake at 325 degrees for 12 to 15 minutes, rotating the pan half way to ensure even browning. Cookies are done when edges are slightly browned. Let cool completely before eating.