Pistachio Thumbprints Recipe

Pistachio Thumbprints Recipe

  • 1 cup butter or margarine, softened
  • 1/3 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant pistachio pudding mix
  • 1/2 cup miniature chocolate chips
  • 2 cups finely chopped pecans
  • FILLING:
  • 2 tablespoons butter or margarine, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons shortening
  1. In a mixing bowl, cream butter and sugar until smooth. Add egg and extracts; mix well. Combine flour and pudding mix; add to the creamed mixture. 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 350 degrees F for 10-12 minutes. Remove to a wire rack to cool.
  2. For filling, cream butter, sugar, vanilla and milk. Spoon into center of cooled cookies.
  3. For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
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