Go Back
–+ servings
5 from 1 vote

Pistachio Ghoraybeh Thumbprint Cookies

Rows of Pistachio Ghoraybeh Thumbprint Cookies with jam centers, drizzled with white icing and sprinkled with crushed pistachios, arranged neatly on parchment paper.
These pistachio ghoraybeh thumbprint cookies are buttery Middle Eastern shortbread cookies filled with raspberry jam and topped with pistachios and optional white chocolate.
Serves 20 cookies
Prep Time:1 hour
Cook Time:15 minutes
Total Time:1 hour 30 minutes
Share Pin Print

Ingredients

Cookie Dough

  • 2 sticks unsalted butter room temperature
  • 1 cup powdered sugar
  • 2 cups all purpose flour
  • 1/3 cup pistachios crushed and toasted

Filling

  • Raspberry jam or spread

Optional Garnish

  • Melted white chocolate
  • Extra crushed toasted pistachios

Instructions

Toast the Pistachios

  • Add the pistachios to a pan over medium heat.
  • Toast for a few minutes until lightly browned and fragrant.
  • Let cool, then crush.

Make the Dough

  • In a large bowl, combine the butter and powdered sugar. Mix using a rubber spatula until smooth.
  • Add the flour 1 cup at a time, mixing until a dough forms.
  • Stir in the toasted crushed pistachios.

Chill the Dough

  • Using lightly floured hands, mix the dough until it comes together and is easy to handle.
  • Form the dough into a ball and wrap in plastic wrap.
  • Refrigerate for at least 1 hour.

Shape the Cookies

  • Preheat oven to 350°F.
  • Roll the dough into 1 tablespoon-sized balls and place them on a lined baking sheet.
  • Use your thumb to press a small indent in the center of each cookie.

Fill and Bake

  • Add about ¼ teaspoon raspberry jam into each indent.
  • Bake for about 15 minutes, until the bottoms are lightly golden but the tops remain pale.

Finish the Cookies

  • Allow the cookies to cool completely.
  • Drizzle with melted white chocolate and sprinkle with crushed pistachios if desired.

Notes

Ghoraybeh cookies are traditionally light and crumbly. Avoid overbaking to keep the delicate texture.
Did you try this recipe?Don't forget to leave a rating and a review!!