Pistachio Thumbprint Cookies Recipe

Name: Pistachio Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1 cup Butter, Softened; 1/3 cups Confectioners Sugar; 1 whole Egg; 1 teaspoon Vanilla Extract; 3/4 teaspoons Almond Extract; 2 cups Flour; 1 package Instant Pistachio Pudding Mix (3.4 Ounce Box); 1/2 cups Miniature Semisweet Chocolate Chips; 2 cups Pecans, Finely Chopped; _____; FOR THE FILLING:; 2 Tablespoons Butter, Softened; 2 cups Confectioners Sugar; 1 teaspoon Vanilla Extract; 3 Tablespoons Milk; _____; FOR THE GLAZE:; 1/2 cups Semisweet Chocolate Chips; 2 teaspoons Vegetable Shortening

Servings: persons

FOR THE COOKIES:
1 cup Butter, Softened
1/3 cups Confectioners Sugar
1 whole Egg
1 teaspoon Vanilla Extract
3/4 teaspoons Almond Extract
2 cups Flour
1 package Instant Pistachio Pudding Mix (3.4 Ounce Box)
1/2 cups Miniature Semisweet Chocolate Chips
2 cups Pecans, Finely Chopped
_____
FOR THE FILLING:
2 Tablespoons Butter, Softened
2 cups Confectioners Sugar
1 teaspoon Vanilla Extract
3 Tablespoons Milk
_____
FOR THE GLAZE:
1/2 cups Semisweet Chocolate Chips
2 teaspoons Vegetable Shortening

1
Preheat the oven to 350 degrees F.
2
For the cookies: Combine the butter and sugar on high speed, about 4 minutes. Add the egg and extracts.
3
In a separate bowl, combine the flour and pudding mix. Add dry ingredients to the butter mixture. Stir in the chocolate chips.
4
Put your chopped pecans in a little bowl. Shape the dough into 1-inch balls and roll them in the nuts. Place 2 inches apart on a greased baking sheet. Make a thumbprint in the center of each cookie and bake for 12 minutes or until golden brown on the bottom. Place on a wire rack to cool.
5
Prepare the filling. Beat together the butter and sugar on high speed, about 2 minutes. Stir in the vanilla and slowly add the milk (you may not use all of the milk-just use enough to get the filling nice, thick and smooth). Mix until combined and smooth. Spoon into the center of the cooled cookies. Place the cookies on a rack or waxed paper to glaze.
6
Prepare the glaze. In the microwave or over low heat, melt the chocolate and shortening in 30 second intervals. Stir frequently and keep heating until smooth. Make sure that you do not scorch the chocolate. Drizzle the glaze over the cookies in a very thin stream, crossing back and forth.

1791

kcal

Calories

108

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE COOKIES:, 1 cup Butter, Softened, 1/3 cups Confectioners Sugar, 1 whole Egg, and more.

Yes, Pistachio Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Thumbprint Cookies

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