Pistachio Thumbprints

Serves: 5
Total Calories: 858
Yield: 3 dozen


1 cup margarine, softened
1/3 cup powdered sugar
1 egg, beaten
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 (3.4-ounce) package instant pistachio pudding mix
1 cup pecans, finely chopped
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
Vanilla Filling:
2 tablespoons margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk


Pistachio Thumbprints:
Blend margarine, powdered sugar, egg and extracts. Stir in flour and dry pudding mix. Form dough into one-inch balls; roll in pecans. Place on greased baking sheets; gently press a thumbprint into each. Bake at 350 degrees for 10 to 12 minutes; let cool. Spoon Vanilla Filling into thumbprints. In a plastic zipping bag, microwave remaining ingredients until melted, one to 2 minutes, stirring every 15 seconds. Snip off tip of one corner; drizzle over cookies.

Vanilla Filling:
Combine all ingredients; mix well.

Nutritional Facts:

Serves: 5
Total Calories: 858
Calories from Fat: 326

This Pistachio Thumbprints recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.

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