Submitted By Suzanne Bond
Pistachio Thumbprints
1 c butter or margarine, softened
1/3 c confectioners sugar
1 egg
1tsp vanilla extract
3/4 tsp almond extract
2 c all purpose flour
1 (3.4 oz) pkg instant pistachio pudding mix
1/2 c. mini chocolate chips
2 c finely chopped pecans
filling:
2 tbsp butter or margarine, softened
2 c confectioners sugar
1 tsp vanilla extract
2 tbsp milk
Glaze:
1/2 c. semi sweet chocolate chips
2 tsp shortening
cream butter and sugar until smooth, add eggs and extracts mix well. Combine flour and pudding mix, add to creamed mixture. Stir in chocolate chips. shape into 1 in. balls, roll in nuts. Place 2 in. apart on greased baking sheet. Make thumbprint in the center of each cookie. Bake on 350 for 10-12 mins. Remove from pan to wire rack to cool completely. For filling cream butter, sugar, vanilla and milk. Spoon into the center of the cooled cookie. For glaze melt chocolate and shortening drizzle over cookie. Let set.
1/3 c confectioners sugar
1 egg
1tsp vanilla extract
3/4 tsp almond extract
2 c all purpose flour
1 (3.4 oz) pkg instant pistachio pudding mix
1/2 c. mini chocolate chips
2 c finely chopped pecans
filling:
2 tbsp butter or margarine, softened
2 c confectioners sugar
1 tsp vanilla extract
2 tbsp milk
Glaze:
1/2 c. semi sweet chocolate chips
2 tsp shortening
cream butter and sugar until smooth, add eggs and extracts mix well. Combine flour and pudding mix, add to creamed mixture. Stir in chocolate chips. shape into 1 in. balls, roll in nuts. Place 2 in. apart on greased baking sheet. Make thumbprint in the center of each cookie. Bake on 350 for 10-12 mins. Remove from pan to wire rack to cool completely. For filling cream butter, sugar, vanilla and milk. Spoon into the center of the cooled cookie. For glaze melt chocolate and shortening drizzle over cookie. Let set.
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