Name: Pistachio Thumbprints
Prep time: 45 min
Cook time: 45 min
Yield: 4
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pistachio Thumbprints

1. 1 cup butter, softened -

2. 1/3 cup confectioners' sugar -

3. 1 large egg, room temperature -

4. 1 teaspoon vanilla extract -

5. 3/4 teaspoon almond extract -

6. 2 cups all-purpose flour -

7. 1 package (3.4 ounces) instant pistachio pudding mix -

8. 1/2 cup miniature chocolate chips -

9. 2 cups finely chopped pecans -

10. Filling: -

11. 2 tablespoons butter, softened -

12. 2 cups confectioners' sugar -

13. 1 teaspoon vanilla extract -

14. 2 to 3 tablespoons 2% milk -

15. Glaze: -

16. 1/2 cup semisweet chocolate chips -

17. 2 teaspoons shortening -

How to cook deliciously - Pistachio Thumbprints

1. Stage

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. Stage

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. Stage

For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies.

4. Stage

For glaze, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.