Pistachio Chocolate Thumbprint Cookies

Whisk flour and salt in medium bowl until combined. Add butter and sugar to bowl of stand mixer fitted with paddle attachment. Beat butter and sugar on medium speed until smooth and fluffy, 3-4 minutes. Add vanilla extract and beat until combined. Reduce speed to low and slowly add flour mixture, then increase speed to medium and beat until fully incorporated and dough comes together. Cover bowl with plastic wrap and refrigerate for 1 hour.

In a small bowl, whisk egg white until frothy. Add pistachios to bowl of food processor and pulse until finely chopped. Pour pistachios into another small bowl.

Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove dough from refrigerator, and shape into 1”-diameter balls. Dip each ball into egg white, then roll in pistachios until fully coated. Place balls 2” apart on baking sheets.

Using the end of a wooden spoon, press down in the center of each ball to create “thumbprints,” reshaping with hands as necessary. Bake cookies for 14-16 minutes, rotating baking sheets halfway through, until cookies are lightly golden. Remove from oven and allow cookies to cool on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.

Once cookies are cool, spoon chocolate into each thumbprint. Allow chocolate to cool and set, about 15 minutes. Arrange cookies into a Christmas tree shape on serving platter, and garnish with crushed dried raspberries.