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Pistachio Thumbprints

These mild pistachio-flavored cookies disappear in a wink. —Liz Probelski, Port Washington, Wisconsin.
  • Total Time
    Prep: 45 min. Bake: 10 min./batch
  • Makes
    about 4 dozen

Ingredients

  • 1 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1 large egg
  • 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

  • In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. 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° for 10-12 minutes. Remove to a wire rack to cool.
  • For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies.
  • For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
Nutrition Facts
2 each: 163 calories, 11g fat (4g saturated fat), 18mg cholesterol, 84mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 2g protein.
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