Ingredients:
1/2 cup butter, softened
1/2 cup icing sugar
1 eggs, separated
1 teaspoon vanilla extract
1 cup all-purpose flour
1 pinch salt
3/4 cup shelled pistachios, finely chopped
1/3 cup seedless raspberry jam ( or other jam)
Directions:
In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
Add flour and salt and mix until combined.
Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
Preheat oven to 350 degrees.
Divide dough into 24 pieces and roll between palms to make small, round balls.
Whisk egg white lightly until foamy.
Dip balls in egg white, roll in pistachios and place on baking sheet.
Make indentation in centre of each cookie with your thumb.
Bake 5 minutes.
Remove from oven and re-indent centre.
Return to oven and bake another 8 minutes until just slightly browned.
Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
Cool on wire rack.
Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.
Servings: 24
Time preparation: 15 min.
Time total: 28 min.