Pistachio Thumbprints

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Almond extract
  • 1/2 cup Chocolate chips, miniature
  • 1/2 cup Chocolate chips, semisweet
  • 1 package Pistachio pudding mix, instant
  • 2 1/3 cup Powdered sugar
  • 2 tsp Shortening
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 2 tbsp 2% milk
  • 1 1/8 cup Butter

Found on tasteofhome.com

Description

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

• 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. Yield: about 4 dozen. Originally published as Pistachio Thumbprints in Taste of Home February/March 1998, p67 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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