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Pistachio Thumbprint Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 36 cookies

Ingredients

  • 1 cup unsalted butter softened
  • ⅓ cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 (3.4 ounce) box instant pistachio pudding mix
  • ½ cup mini chocolate chips
  • 2 cups pecans roughly chopped

For the filling:

  • 2 tablespoon unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 -3 tablespoon heavy cream (or milk)

For the glaze:

  • ½ cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper. 

  2. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in egg, extracts, and salt. 

  3. In a separate bowl, whisk together flour and pudding mix. Add to the butter mixture and beat until just combined. Stir in chocolate chips. 

  4. Shape into 1 inch balls and roll in chopped pecans. Place on prepared baking sheet 2 inches apart. Use a teaspoon to make a "thumbprint" in the center. 

  5. Bake in preheated oven for 10 - 12 minutes, until set but not browned. Use the teaspoon to press the "thumbprint" again if necessary. Let cool completely before filling. 

To make the filling:

  1. Whisk together all filling ingredients until no lumps remain. Fill each cookie with the filling. Let set before glazing. 

To make the glaze:

  1. In a microwave safe bowl, microwave the chocolate chips in 30 second increments, stirring after each time, until melted and smooth. Transfer to a plastic ziptop bag, snip off a corner, and drizzle as desired.