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Pistachio Thumbprints

"These mild pistachio-flavored cookies disappear in a wink," says Liz Probelski of Port Washington, Wisconsin.

42 ServingsPrep: 45 min. Bake: 10 min./batch

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 2% milk
GLAZE:
1/2 cup semisweet chocolate chips
2 teaspoons shortening

Directions

In a large bowl, cream butter and sugar until smooth and fluffy.
Beat in egg and extracts. Combine flour and dry pudding mix;
gradually add to creamed mixture and mix well. 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

2 of 2

Pistachio Thumbprints (continued)

Directions (continued)

350° for 10-12 minutes. Remove to a wire rack to cool.
For filling, beat the butter, confectioners' sugar, vanilla and
enough milk to achieve desired consistency. 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.

Nutrition Facts: 1 serving (2 each) equals 163 calories, 11 g fat (4 g saturated fat), 18 mg cholesterol, 84 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.