Pistachio Thumbprints
Kathy Loos
Love these cookies right out of the freezer and they do look FABULOUS!
ingredients
COOKIE:- 1 cup butter, softened
- 1/3 cup confectioners’ sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1 (3.4 oz) package pistachio instant pudding mix
- 1/2 cup miniature chocolate chips
- 2/3 plus cup finely chopped pecans
- 1 Tablespoon butter
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla
- 3-4 teaspoons milk
- 1/2 cup semisweet chocolate chips
- 2 teaspoons shortening
directions
- 1
COOKIE:
- 2
1-Cream butter and sugar until smooth
- 3
2-Add egg and extracts; mix well
- 4
3-Combine flour and pudding mix; add to creamed mixture
- 5
4-Stir in chocolate chips
- 6
5-Shape into 1 inch balls; roll in pecans; place on bake sheet 2 inches apart; make a thumbprint in each cookie
- 7
6-Bake @ 350˚ for 10-12 minutes; remove to wire rack to cool
- 8
FILLING: cream all ingredients together; place in a plastic baggie and snip a tiny end off the corner; fill the center of each cookie
- 9
GLAZE: melt chocolate chips and shortening; drizzle over cookies; let stand until set
notes
B.E.A.U.tiful for Christmas
Source: Kathy
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