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10 tbsp unsalted butter, room temperature
⅔ Cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1 ¼ cups all purpose flour
⅓ cup dutch-processed cocoa powder, sifted
½ tsp fine sea salt
½ cup coarsely chopped pistachios (optional, for rolling)
Favuzzi Pistachio Cream
Preheat oven to 350 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.
Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk and vanilla.
Sift together flour, cocoa powder, and salt until evenly distributed. Add to mixing bowl with butter mixture, and mix on low speed until just incorporated and mixture comes together into a stiff dough.
Roll dough into 1-inch balls and arrange on prepared baking sheet.
For plain cookies, flatten balls slightly with your thumb or the back of a round 1/2 teaspoon measuring spoon, leaving an indentation in the center. Dip the back of your measuring spoon in flour first so it doesn’t stick. For nut-coated cookies, lightly dip the ball of dough into reserved egg white, then roll between your palms until it’s thinly coated with egg white. Roll in chopped pistachios until evenly covered, then place on baking sheet, then press with your thumb or measuring spoon to indent.
Bake cookies for 10 to 12 minutes or until centers are set and slightly puffed and edges are slightly darker in color. Remove baking sheet from oven.
Spoon 1/2 teaspoon of Favuzzi Pistachio Cream into the center of each cookie, taking care not to overflow the thumbprint.
Let cool at room temperature for about 2 hours until set, or speed up the process by refrigerating the cookies.