PISTACHIO THUMBPRINTS

Pistachio Thumbprints image

These mild pistachio-flavored cookies disappear in a wink. -Liz Probelski, Port Washington, Wisconsin.

Provided by Taste of Home

Time 55m

Yield about 4 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
1/3 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
FILLING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
GLAZE:
1/2 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.