White Chocolate-Orange-Pistachio Thumbprint Cookies are a delightful fusion of sweet, citrusy, and nutty flavors all in one bite. These buttery cookies are infused with a hint of orange zest and filled with creamy white chocolate in the center. Crushed pistachios add a lovely crunch and a touch of elegance, making them perfect for festive occasions or afternoon tea. Each thumbprint is a soft, melt-in-your-mouth treat balanced by vibrant citrus and rich chocolate notes. Ideal for gifting or simply enjoying with a cup of coffee or tea.
Ingredients
- Cookies:
- 1 cup butter, softened
- ¼ cup white sugar
- 2 egg yolks
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 (3.4 ounce) package instant pistachio pudding mix
- Filling:
- 2 cups white chocolate chips
- ¼ cup whole milk
- 1 tablespoon grated orange zest
- 2 ounces roasted, salted pistachios, finely chopped
Instructions
- Gather all ingredients.
- Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed.
- Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
- Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
- Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
- Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.
