Pistachio Thumbprint Cookies

Serves: 22

Pudding cookies are soft and delicious. These are amazing with the cream cheese filling in them. YUM!

Roll half of the cookies in nuts to please those that don't like the nuts. I also like to chop pistachios to roll in, instead of the pecans. And - I substitute a gluten-free flour mix + 1/4 tsp. xanthum gum for the flour.

Yield: About 22 cookies
Prep Time:
Cook Time:
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1 cup unsalted butter, softened
1/3 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (3.4-ounce) package instant pistachio pudding mix
2 cups all-purpose flour
2 cups finely chopped pecans, for rolling (or pistachios)
1 tablespoon unsalted butter, softened
2 ounces cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
a little milk, only if needed
1/2 cup white chocolate chips
1 teaspoon butter


Preheat oven to 350 degrees.  For the Cookies: Cream together butter and powdered sugar until light and fluffy.  Add the egg, vanilla and almond extract and mix until combined.  Add the flour and dry pudding mix and mix until combined.  Roll dough into 1 1/2-inch balls and roll in chopped pecans.  Place on a lightly greased cookie sheet.  Use the bottom of a round teaspoon and press into the top center of each dough ball (or you could use your thumb).  Bake for 10-11 minutes.  Remove from oven and press the teaspoon into the top again, because when you bake the cookies the indent fills in a little.  Remove to a wire rack and cool completely.  Makes around 22 cookies. 

For the Filling:  Microwave the cream cheese for 15 seconds or so until very soft.  Stir in the softened butter until smooth.  Add the powdered sugar and vanilla and stir until very creamy.  If mixture is too thick, you can add a little bit of milk until it reaches desired consistency.  Filling should be the consistency of a very thick glaze.  Divide filling between cooled cookies and drizzle with melted white chocolate.  Store cookies in the refrigerator until ready to serve.

For the Drizzle: Combine white chocolate chips and butter and microwave for one minute or until melted, stirring every 30 seconds.  Use a fork and drizzle over the top of the filled cookies.   

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