Pistachio Thumbprints Recipe photo by Taste of Home
Pistachio Thumbprints
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
YIELD: 4 dozen.
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
-
1.
In 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.
-
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, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
Nutrition Facts
1 cookie: 140 calories, 9g fat (4g saturated fat), 15mg cholesterol, 66mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC