You are here

Chocolate Pistachio Thumbprints

Country.Chef's picture
For cookies
  Powdered sugar 1⁄3 Cup (5.33 tbs)
  Margarine/Butter 1 Cup (16 tbs), softened
  Vanilla 1 Teaspoon
  Almond extract 3⁄4 Teaspoon
  Instant pistachio pudding and pie filling mix 3 3⁄4 Ounce (1 package)
  Egg 1
  All purpose flour/Unbleached flour 2 Cup (32 tbs) (Pillsbury)
  Semi sweet chocolate chips 1⁄2 Cup (8 tbs) (miniature or regular)
  Finely chopped nuts 1 1⁄4 Cup (20 tbs)
For filling
  Powdered sugar 1 1⁄2 Cup (24 tbs)
  Margarine/Butter 2 Tablespoon, softened
  Milk 3 Tablespoon
For glaze
  Shortening 2 Teaspoon

Heat oven to 350°F.
Lightly grease cookie sheets.
In large bowl, beat 1/3 cup powdered sugar, 1 cup margarine, 1 teaspoon vanilla, almond extract, pudding mix and egg until well blended.
Lightly spoon flour into measuring cup; level off.
By hand, stir in flour and 1/2 cup chocolate chips until well blended.
Shape into 1-inch balls; roll in nuts.
Place 2 inches apart on greased cookie sheets.
With thumb, make an indentation in center of each cookie.
Bake at 350°F for 10 to 14 minutes or until edges are light golden brown.
Let cool 1 minute before removing from cookie sheets; cool.
In small bowl, combine all filling ingredients, adding enough milk for desired filling consistency; blend until smooth.
Spoon scant teaspoonful filling in center of each cookie.
In small saucepan over low heat, melt 1/2 cup chocolate chips and shortening, stirring constantly.
Drizzle about 1/2 teaspoon glaze over each filled cookie.
Allow filling and glaze to set before storing cookies.

Recipe Summary


Rate It

Your rating: None
Average: 4 (16 votes)