Chocolate Pistachio Cookies (Print Version)

# Ingredients:

→ Chocolate Thumbprints

01 - 142g (10 tablespoons) unsalted butter, softened
02 - 140g (⅔ cup) white sugar
03 - 1 large egg yolk (keep the white if using nuts)
04 - 1 teaspoon vanilla flavoring
05 - Optional: ¼ teaspoon pistachio flavoring
06 - 156g (1¼ cups) plain flour
07 - 33g (⅓ cup) cocoa powder, sifted for smoothness
08 - ½ teaspoon fine salt
09 - Optional: 60g (½ cup) roughly chopped pistachios

→ Pistachio Cream Filling

10 - 43g (1.5 ounces) white chocolate chunks
11 - 48g (3 tablespoons) pistachio butter
12 - 4g (2 teaspoons) powdered sugar, sifted
13 - ⅛ teaspoon fine salt
14 - Optional: ⅛ teaspoon pistachio flavoring
15 - Optional: ⅛ teaspoon vanilla powder

# Instructions:

01 - Turn on the oven to 350°F and get a baking sheet ready with parchment paper.
02 - Whip the butter and sugar until airy. Stir in yolk and flavorings. Blend the dry ingredients in until a dough forms.
03 - Form balls about 1 inch wide. Press a thumbprint in or roll in egg white and nuts before shaping.
04 - Cook for 10–12 minutes until firm. While warm, press any indents back if needed.
05 - Melt the white chocolate. Combine with pistachio butter, powdered sugar, salt, and flavorings till silky.
06 - Spoon about ½ teaspoon filling into each cookie. Leave for 2 hours or pop in the fridge for 15 minutes.

# Notes:

01 - Add a splash of milk if the dough feels too dry
02 - Store in a sealed container for up to 5 days

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