Hand holding a piping bag with apple jam being squeezed onto a cookie on a cookie sheet with others in the background.
Photography, Art Direction & Food Styling: Anthony Contrino

This is another recipe I created for the American Pistachio Growers Association’s Flavors of Fall campaign.  It’s a riff off of my family’s Christmas thumbprint cookie.  These are super tender and the apple jam and pistachio flavors are a match made in heaven.

Pistachio Thumbprint Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 30 cookies


  • ¾ cup American pistachios
  • 4 ounces butter, (1 stick) unsalted butter, room temperature
  • ½ cup sugar
  • 1 large egg yolk, room temperature
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • ½ cup apple jam or apple cider jelly, stirred to loosen


  • Preheat the oven to 350 degrees.
  • Using a mini chopper, pulse the pistachios until finely ground; transfer to a medium-sized bowl.
  • Add the flour and cornstarch and whisk until well combined; set aside.
  • In a large bowl, using a hand mixer, cream the butter and sugar until lightened, about 2 minutes.
  • Add the yolk and mix until well combined.
  • Add the dry ingredients and mix until all the flour is absorbed and crumbs form.
  • Using your hands, gently press the crumbs into a solid mass, kneading it a couple of times.
  • Using a small cookie scoop (1 tablespoon) scoop out mounds of dough and transfer to two parchment-lined sheet pans, leaving 2” of space between the cookies.
  • Roll the mounds into balls, softening the dough with your hands.
  • Gently press your thumb into the center of each ball to create a well.
  • Refrigerate for at least 15 minutes, up to an hour.
  • Pipe a dollop of jam into the center of the well.
  • Bake until the cookies begin to lightly brown around the sides and are mostly set, for 12 to 14 minutes.
  • Cool on the baking sheet for five minutes before carefully transferring to a cooling rack to cool completely. The cookies will keep well in an airtight container for up to 5 days.
Course: Dessert
Author: Anthony Michael Contrino
Cooling rack with thumbprint cookies with apple jelly filling with a jar of jelly in the background.
Photography, Art Direction & Food Styling: Anthony Contrino