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Pistachio Thumbprints

10 reviews
Total Time
Prep: 45 min. Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Elizabeth Probelski, Port Washington, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 11, 2022

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

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Test Kitchen Approved

Pistachio Thumbprints

10 reviews
Prep Time 45 min
Cook Time 10 min
Yield 4 dozen

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
Text Ingredients

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.

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