Chocolate Pistachio Thumbprints
|Powdered sugar||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1 Cup (16 tbs), softened|
|Almond extract||3⁄4 Teaspoon|
|Instant pistachio pudding and pie filling mix||3 3⁄4 Ounce (1 package)|
|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)|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||2 Tablespoon, softened|
Heat oven to 350Â°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 350Â°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.