Pistachio Cream Thumbprints

Ingredients:
1 cup unsalted butter, softened (226 g)
3/4 cup powdered sugar (90 g)
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
11/2 cups all-purpose flour (190 g)
3/4 cup finely ground pistachios (85 g)
1/4 teaspoon salt
1/2 teaspoon baking powder
1-2 tablespoons milk, if needed For the pistachio cream topping:
4 oz cream cheese, softened (115 g)
1/4 cup unsalted butter, softened (57 g)
1/2 cup powdered sugar (60 g)
2 tablespoons pistachio cream (30 g)
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream, as needed
For decorating:
1/3 cup finely chopped pistachios (40 g)
Whole pistachios, optional
Dried edible rosebuds or rose petals,optional

How to make them:
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Beat the softened butter and powdered sugar until light and creamy. Mix in the egg yolk, vanilla, and almond extract.
In a separate bowl, whisk together the flour, ground pistachios, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. If it feels too dry, add milk 1 teaspoon at a time.
Scoop the dough into 12 portions and roll each into a ball. Roll the sides gently in chopped pistachios, leaving the tops mostly uncovered.
Place the cookies on the prepared baking sheet and gently press down the centers with your thumb or the back of a small measuring spoon to create a shallow well.
Bake for 12-15 minutes, until the edges are lightly golden. Let them cool completely before decorating.
For the frosting, beat the cream cheese and butter until completely smooth. Add powdered sugar powdered sugar, pistachio cream, and vanilla. Beat until fluffy, adding a little heavy cream if needed for a smooth piping consistency.
Pipe a generous swirl of pistachio cream onto each cooled cookie

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