Pistachio Thumbprint Cookies - Anna

 Cookie Ingredients:

 

1 C. butter, softened

1/3 C. powdered sugar

1 egg

1 t. vanilla

¾ t. almond extract

2 C. flour

1 (3.4 oz) pkg. instant pistachio pudding mix

½ C. mini chocolate chips (I use regular sized semi-sweet)

2 C. finely chopped pecans

 

Filling:

 

2 T. butter, softened

2 C. powdered sugar

1 t. vanilla

2-3 T. milk

 

Glaze:

 

½ C. semi-sweet chocolate chips

2 t. shortening

 

In a mixing bowl, cream butter and sugar until smooth. Add egg and extracts and mix well. Add flour and pudding mix to creamed mixture. Stir in chocolate chips. Shape into 1” balls and roll in nuts. Place 2” apart on greased cookie sheet. Make a thumbprint in center of cookie, making sure it’s not too small. Bake at 350 degrees for 10-12 minutes. Remove to a sheet of wax paper to cool. For filling, cream the ingredients. Spoon into center of cooled cookies. For glaze, melt chocolate chips and shortening; drizzle over cookies. Let stand until set. They are really great refrigerated too! Make sure you keep the cookies stored with a lid.