Pistachio Cream Thumbprint Cookies

Preheat the oven to 375°F (190°C). Roughly chop the pistachios. Melt the butter in the microwave for 45 seconds.

In a large bowl, combine the butter, sugar, vanilla, and egg yolk. Whisk together for about a minute. Fold in the flour, cornstarch, chopped pistachios, and salt until just combined.

Using a cookie scoop, portion each cookie to about 1 ounce (about 1.5 tablespoons) onto the baking sheet. Let this chill in the freezer for 30 minutes.

Bake for 11-13 minutes, until the cookie is lightly golden. Once the cookies are done baking, use a tablespoon of ⅛ cup measuring tool and gently press into each cookie while it’s still hot to make a crater for the pistachio cream. Let the cookies fully cool to room temperature, then scoop about a tablespoon of pistachio cream into the center craters of the cookies.