Chocolate Pistachio Cream Thumbprints

loveandoliveoil.com

Amy

subheading: For Chocolate Thumbprints:

10 tablespoons (142g) unsalted butter, at room temperature

⅔ cup (140g) granulated sugar

1 large egg yolk (reserve the white if you will be rolling in nuts)

1 teaspoon vanilla extract

¼ teaspoon pistachio extract (optional)

1 ¼ cups (156g) all-purpose flour

⅓ cup (33g) dutch-processed cocoa powder, sifted

½ teaspoon fine sea salt

½ cup (60g) coarsely chopped pistachios (optional, for rolling; this is enough to coat half the cookies, if you want to roll all of them, use a full cup)

subheading: For Pistachio Cream Filling:

1.5 ounces (43g) white chocolate, chopped

3 tablespoons (48g) pistachio butter

2 teaspoons (4g) powdered sugar, sifted

⅛ teaspoon fine sea salt

⅛ teaspoon pistachio extract (optional)

⅛ teaspoon vanilla powder (optional)

Directions at loveandoliveoil.com

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