pistachio thumbprint cookies

lynnly16r avatar
By Lynn Riemenschneider
from River Falls, WI

I love to bake and I am always looking for something different. I found this recipe a few years ago and they are a hit. These cookies are a little different from the usual thumbprint but everywhere I take these, people love them - even my 3 and 5 year old grandsons!

serves 2 - 3 dozen cookies
prep time 1 Hr
cook time 10 Min
method Bake

Ingredients For pistachio thumbprint cookies

  • 1 c
    butter, softened
  • 1/3 c
    confectioners' sugar
  • 1
    egg
  • 1 tsp
    vanilla extract
  • 3/4 tsp
    almond extract
  • 2 c
    all purpose flour
  • 1 pkg
    instant pistachio pudding mix (3.4 ounces)
  • 2 c
    finely chopped pecans
  • 1/2 c
    semi-sweet mini chocloate chips
  • FILLING
  • 2 Tbsp
    butter, softened
  • 2 c
    confectioners' sugar
  • 1 tsp
    vanilla extract
  • 2 - 3 Tbsp
    milk
  • GLAZE (OPTIONAL)
  • 1/2 c
    semi-sweet chocolate chips
  • 2 tsp
    shortening

How To Make pistachio thumbprint cookies

  • 1
    Cream butter and sugar until smooth
  • 2
    Add egg and extracts and mix well
  • 3
    Whisk together flour and pudding mix, then add to creamed mixture
  • 4
    Stir in chopped pecans and mini chocolate chips
  • 5
    Scoop into 1 inch balls and place on ungreased cookie sheet 2 inches apart. Make thumbprint in each cookie. (I use the end of a wooden spoon.)
  • 6
    Bake at 350 degrees for 10 to 12 minutes. Cool.
  • 7
    Cream together all ingredients for the filling
  • 8
    Spoon filling into center of cooled cookies
  • 9
    Melt together ingredients for glaze
  • 10
    Drizzle glaze over cookies and let stand until set.

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