"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pistachio Thumbprints Recipe

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This recipe for Pistachio Thumbprints, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Stewart Chiappelli

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter or margarine, softened
1/3 c. confectioners sugar
1 egg
1 tsp. vanilla extract
3/4 tsp. almond extract
2 c. all-purpose flour
1 (3.4 oz.) package instant pistachio pudding mix
1/2 c. miniature chocolate chips, optional
2 c. finely chopped pecans, or walnuts

Filling
2 tbsp. butter or margarine, softened
2 c. confectioners sugar
1 tsp. vanilla extract
2 tbsp. milk

Directions:
Directions:
1. In a mixing bowl, cream butter and sugar until smooth. Add egg and extracts; mix well. Combine flour and pudding mix; add to the creamed mixture. Stir in chocolate chips. Shape into 1 in. balls; roll in nuts. Place 2 in. apart on greases baking sheets; make a thumbprint in center of cookie. Bake at 350 F for 10-12 minutes. Remove to a wire rack to cool.

2. For filling, cream butter, confectioners sugar, vanilla and milk. Spoon into center of cooled cookies.

Number Of Servings:
Number Of Servings:
42
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
I don't roll the entire ball in the nuts. I just roll a ring around the ball, this will become the sides of the cookie.

 

 

 

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