Pistachio Thumbprints Recipe

Ingredients

• 1 cup butter, softened
• 1/3 cup confectioners' sugar
• 1 egg
• 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 milk
• GLAZE:
• 1/2 cup semisweet chocolate chips
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• 2 teaspoons shortening

Directions

• In a bowl, cream butter and sugar until smooth. Add egg and extracts; mix well. Combine flour and pudding mix; add to the creamed mixture. Stir in chocolate chips. Shape 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.
• For filling, cream butter, sugar, vanilla and milk. Spoon into center of cooled cookies.
• For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set. Yield: about 7 dozen.

Pistachio Thumbprints published in Taste of Home February/March 1998, p67