Pistachio Thumbprints Recipe
Pistachio Thumbprints Recipe photo by Taste of Home

Pistachio Thumbprints Recipe

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"These mild pistachio-flavored cookies disappear in a wink," says Liz Probelski of Port Washington, Wisconsin.
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
MAKES:26 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
MAKES: 26 servings


  • 1 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1 large 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
  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies.
  4. For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set. Yield: about 4 dozen.
Originally published as Pistachio Thumbprints in Taste of Home February/March 1998, p67

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Reviewed Jan. 6, 2016

"I've made these ever since the recipe was published in 1998 - .the grandkids request them often. I omit the "thumbprint" part - form the dough into 1" balls (I use the small Pampered Chef scoop) and flatten slightly. Nuts are good, but not necessary. Bake as directed then drizzle cooled cookies with melted chocolate. The unbaked cookies freeze well and I can pull out a few to bake in the toaster oven whenever the mood strikes. Don't over bake these cookies - the bottoms should be barely browned. Ten minutes is usually just right in my oven."

Reviewed Nov. 7, 2014

"I did not use the chocolate chips and used pistachios instead of pecans. First there is a crunch and then it just melts in your mouth. Delicious."

Reviewed Nov. 26, 2013

"These are one of my all-time favorite cookies. My husband can't have nuts so I roll these cookies in coconut instead. They are such a pretty touch of color on a Christmas cookie tray! I've also subbed out different pudding flavors for the pistachio to change up the color and flavor for different seasons. When I take these anywhere, I'm always asked for the recipe :)"

Reviewed Jul. 4, 2011

"Loved this "shortbread-type" cookie with sweet icing. I might try rolling them in pistachio nuts next time for more pistachio flavor, or at Christmas shaping them into "logs" and striping them with icing tinted red. They were delicious."

Reviewed Dec. 1, 2010

"This is the only cookie that we MUST have for Christmas. A little labor intense, but worth every minute. Making them tomorrow to send to my daughter living in Germany since she can't make it home for the holidays this year. The little ones really like them, too."

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