1 c butter, softened
1/2 c powdered sugar
1 tsp vanilla
2 c all purpose flour
1/4 tsp salt
1 c finely chopped pistachios
1/2 c seedless raspberry jam
Preheat oven to 325°. In a bowl, cream butter and powdered sugar until light and fluffy, 3-4 minutes. Beat in vanilla. In another bowl, whisk flour and salt, gradually beat into creamed mixture. Add pistachios; mix well.
Shape dough into 1" balls. Place 1" apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 tsp jam.
Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. Dust with extra powdered sugar if desired.
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