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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy. | 2. Add flour and salt and mix until combined. | 3. Form into ball, wrap in plastic wrap and chill in fridge 30 minutes. | 4. Preheat oven to 350 degrees. | 5. Divide dough into 24 pieces and roll between palms to make small, round balls. | 6. Whisk egg white lightly until foamy. | 7. Dip balls in egg white, roll in pistachios and place on baking sheet. | 8. Make indentation in centre of each cookie with your thumb. | 9. Bake 5 minutes. | 10. Remove from oven and re-indent centre. | 11. Return to oven and bake another 8 minutes until just slightly browned. | 12. Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie. | 13. Cool on wire rack. | 14. Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
icing sugar	1/2	cup		-	-	-	-
egg	1		separated	71.5	0.36	6.28	4.755
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	1	cup		-	-	-	-
salt	1	pinch		-	-	-	-
pistachio	3/4	cup	shelled chopped	516.6	25.0643	18.5976	41.8077
raspberry	1/3	cup	seedless	21.32	4.8954	0.49200000000000005	0.2665

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.