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Pistachio Thumbprints

10 reviews
Test Kitchen Approved
Total Time

Prep: 45 min. Bake: 10 min./batch

Makes

4 dozen

Updated: Jan. 11, 2022
These mild pistachio-flavored cookies disappear in a wink. —Liz Probelski, Port Washington, Wisconsin.
Pistachio Thumbprints
Pistachio Thumbprints Recipe photo by Taste of Home
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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.