Pistachio Thumbprint Cookies

1 cup butter or margarine
1/3 cup powdered sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 oz.) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans

Cream together butter and powdered sugar. Add egg and extracts and mix well. Combine flour and pudding mix and add to creamed mixture. Stir in the chocolate chips. Shape into 1-inch balls and roll in nuts. Place 2 inches apart on a greased cookie sheet. Make a thumbprint in the center of each cookie. Bake at 350 degrees for 10-12 minutes. Remove cookies to a wire rack to cool. Fill center with filling.
2 Tablespoons butter or margarine
4 oz. cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 Tablespoons milk (if needed)

Mix together all ingredients until creamy. Spoon filling into the center of the cooled cookies. Drizzle with glaze if desired.
1/2 cup semisweet chocolate chips
2 teaspoons shortening

Melt chocolate chips and shortening together. Drizzle over cookies and let stand until chocolate is set.

Original recipe from Taste of Home Magazine.

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