Pistachio and Cream Thumbprint Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 tsp Almond extract
  • 1/2 cup Chocolate chips, mini
  • 2 cups Flour
  • 2 1/3 cup Powdered sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 1 1/8 cup Butter
  • 4 oz Cream cheese
  • 2 tbsp Milk

• Desserts

  • 1 (3.4 oz pkg. Pistachio pudding, instant

• Other

  • Plus some extra chocolate to melt and drizzle!

Found on landeeseelandeedo.com

Description

Ingredients

• 1 cup butter
• 1/3 cup powdered sugar
• 1 egg
• 3/4 tsp. almond extract
• 1 tsp. vanilla
• 2 cups flour
• 1 (3.4 oz) pkg. instant pistachio pudding, dry mix
• 1/2 cup mini chocolate chips
• 2 cups chopped pecans
• 2 tbsp. butter, room temp
• 2 cups powdered sugar, room temp
• 4 oz. cream cheese
• 1 tsp. vanilla
• 2-3 tbsp. milk
• Plus some extra chocolate to melt and drizzle!

Directions

• Cookie Directions: 1) Cream together the butter and powdered sugar. 2) Add egg, almond extract and vanilla. 3) Beat in flour and pistachio pudding mix. 4) Stir in mini chocolate chips. 5) Roll dough into 1 inch balls and roll in chopped pecans. 6) Place on greased cookie sheet and press thumb into each cookie. 7) Bake at 350 for 10 minutes and let cool. Cream Filling Directions: Mix all ingredients for cream filling together. Fill each cookie with a dollop of cream filling. Melt chocolate and drizzle over cookies!