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Another Thumbprint Cookie

December 22, 2010

This is another great thumbprint cookie.  If you like pistachios, you’ll love this cookie.  It looks so pretty, but it’s an easy cookie to make.  I make them this time of the year because I love the green of the cookie.  I think it’s pretty festive.

Meeshie loves these.  She likes to hide them from her dad so she can eat more of them.

Pistachio Thumbprint Cookies

  • FOR THE COOKIES:
  • 1 C Butter, Softened
  • ⅓ C Confectioner’s Sugar
  • 1 Egg
  • 1 t Vanilla Extract
  • ¾ t Almond Extract
  • 2 C Flour
  • 1 package Instant Pistachio Pudding Mix (3.4 Ounce Box)
  • ½ C Miniature Semisweet Chocolate Chips
  • 2 C Pecans, Finely Chopped
  • _____
  • FOR THE FILLING:
  • 2 T Butter, Softened
  • 2 C Confectioner’s Sugar
  • 1 t Vanilla Extract
  • 3 T Milk
  • _____
  • FOR THE GLAZE:
  • ½ C Semisweet Chocolate Chips
  • 2 t Vegetable Shortening

Preheat the oven to 350 degrees F.

Combine the butter and sugar on high speed, about 4 minutes. Add the egg and extracts. In a separate bowl, combine the flour and pudding mix. Add dry ingredients to the butter mixture. Stir in the chocolate chips. Put your chopped pecans in a little bowl. Shape the dough into 1-inch balls and roll in the nuts. Place 2 inches apart on a greased baking sheet. Make a thumbprint in the center of each cookie and bake for 12 minutes or until golden brown on the bottom. Place on a wire rack to cool.

Prepare the filling. Beat together the butter and sugar on high speed, about 2 minutes. Stir in the vanilla and slowly add the milk (you may not use all of the milk—just use enough to get the filling nice, thick and smooth). Mix until combined and smooth. Spoon into the center of the cooled cookies. Place the cookies on a rack or waxed paper to glaze.

Prepare the glaze. In the microwave or over low heat, melt the chocolate and shortening. Stir frequently until smooth. Make sure that you do not scorch the chocolate. Drizzle the glaze over the cookies in a very thin stream, crossing back and forth.

This recipe makes about 36 cookies.

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