Pistachio Thumbprints

1 cup unsalted butter, at room temperature
3/4 cup sifted icing sugar
2 cups all purpose flour
1 cup finely chopped pistachios or pecans
1/2 cup Raspberry Fruit Spread
or USRaspberry Fruit Spread

Place butter in a large bowl. Using a wooden spoon, gradually beat in sugar until creamy. Gradually stir in flour just until mixed.
Preheat oven to 300ºF (150ºC). Place pistachios in a small bowl. Pinch off about 1 tbsp dough and form into a ball. Lightly roll in pistachios. Place on an ungreased baking sheet. Repeat with remaining dough, placing 1 inch apart until sheet is filled. Make and indent in the centre of each using your finger.
Bake in centre of preheated oven edges are golden, 15 to 18 minutes. Remove cookies to a cooling rack. Just before serving, fill each cookie with 1/2 tsp of raspberry jam.



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