Matcha & Pistachio Thumbprint Cookies Recipe

directions

1. Line 2 cookie sheets with parchment paper. Place an oven rack in the middle position and preheat the oven to 350º F.
2. Pulse pistachios, sugar, flour, matcha powder and salt in a food processor until finely ground. Be careful not to over grind—you don’t want a paste.
3. Transfer to a bowl and stir in butter, egg and vanilla extract until combined well. The dough should be crumbly but still stick together well enough to form round balls without cracking when pressed lightly. If too dry, add some heavy cream or milk until it comes together.
4. Chill the dough, wrapped in plastic, until firm, about 30 minutes in the refrigerator.
5. Roll the cookie dough into balls, 1 tablespoon at a time. Place onto cookie sheets 1 inch apart.
6. Bake for 5 minutes, then remove from the oven. Using the back side of a teaspoon or a measuring spoon, gently press the cookies to make the signature thumbprint cookie shape. Return to oven and bake for another 8–10 minutes or until the cookies are firm.
7. If the thumbprint shape was lost during baking, re-press with the teaspoon right out of the oven. Let the cookies cool completely.
8. For the filling:
9. Melt chocolate in the microwave or a hot water bath (bain-marie). Stir in the matcha powder.
10. Spoon roughly a teaspoon of chocolate into each cookie, sprinkle with pistachios and let cool. Serve immediately or store in an airtight tin.