7 January, 2016
Pistachio Thumbprint Cookies
Posted in : All, Bars and Cookies, Vegetarian on by : Jeremy
3-4 dozen
Cookie:
1/3 cup powdered sugar
1 cup butter
1 tsp. vanilla
¾ tsp. almond extract
3.5 ounce package pistachio pudding
1 egg
2 cups flour
½ cup miniature chocolate chips
¾ – 1 ½ cups finely chopped walnuts
Filling:
1 ½ cups powdered sugar
2 Tbsp. butter
1 tsp. vanilla
1-3 Tbsp. milk
Glaze:
½ cup miniature chocolate chips
2 tsp. shortening
Heat oven to 350°. Lightly grease cookie sheets. In a large bowl beat powdered sugar, margarine, vanilla, almond extract, pudding mix and egg until well blended. Stir in flour and chocolate chips, mix well. If necessary, refrigerate 30-45 minutes to make dough easier to handle. Shape dough into 1” balls, roll in nuts. Place 2” apart on greased cookie sheets. With thumb, make imprint in the center of each cookie. Bake for 10-14 minutes or until the edges are golden brown. Cool 1 minute, then remove from cookie sheets. Cool completely. In small bowl, combine all fillings ingredients until smooth. Spoon a scant teaspoonful of filling into center of each cookie. In a small saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Drizzle ½ tsp. glaze over each cookie. Allow filling and glaze to set before storing cookies.