White Chocolate-Orange-Pistachio Thumbprint Cookies
Recipe information
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Cooking:
30 min.
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Servings per container:
36
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Source:

Ingredients for - White Chocolate-Orange-Pistachio Thumbprint Cookies

1. Butter, softened - 1 cup
2. White sugar - ¼ cup
3. Egg yolks - 2
4. Vanilla extract - ½ teaspoon
5. All-purpose flour - 2 ½ cups
6. Salt - ¼ teaspoon
7. Instant pistachio pudding mix - 1 (3.4 ounce) package
8. White chocolate chips - 2 cups
9. Whole milk - ¼ cup
10. Grated orange zest - 1 tablespoon
11. Roasted, salted pistachios, finely chopped - 2 ounces

How to cook deliciously - White Chocolate-Orange-Pistachio Thumbprint Cookies

1. Stage

Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.

2. Stage

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

3. Stage

Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.

4. Stage

Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.

5. Stage

Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.

6. Stage

Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.