Pistachio Thumbprints

Ingredients

• 1 cup butter, softened
• 1/3 cup confectioners’ sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1/2 cup miniature chocolate chips
• 2 cups finely chopped pecans
• FILLING:
• 2 tablespoons butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons 2% milk
• GLAZE:
• 1/2 cup semisweet chocolate chips
• 2 teaspoons shortening

Directions

• 1. In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips.
• 2. Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool.
• 3. For filling, beat the butter, confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies.
• 4. For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

ORIGINAL recipe: Taste of Home