Raspberry Pistachio Thumbprints

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pistachios
• 1/2 cup seedless raspberry jam
• Additional confectioners' sugar, optional

1. Preheat oven to 325u0b0. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.
2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased
3. . Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.
4. Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.

butter, sugar, vanilla, flour, salt, pistachios, seedless raspberry jam, sugar

Taken from www.tasteofhome.com/recipes/raspberry-pistachio-thumbprints/ (may not work)