Pistachio Thumbprints
These mild pistachio-flavored cookies disappear in a wink. —Liz Probelski, Port Washington, Wisconsin.
Ingredients
- 1 cup butter, softened
- 1/3 cup confectioners' sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1/2 cup miniature chocolate chips
- 2 cups finely chopped pecans
- filling:
- 2 tablespoons butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- glaze:
- 1/2 cup semisweet chocolate chips
- 2 teaspoons shortening
Directions
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1In a large bowl, cream butter and sugar until smooth and fluffy, 3-4 minutes. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips.
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2Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool.
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3For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies.
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4For glaze, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
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