Christmas Chocolate Pistachio Thumbprint Recipe

ingredients

1/3 cup powdered sugar
1 cup butter or margarine
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1 package (3.4 ounce size) instant pistachio pudding mix
1 egg
2 cups flour
1/2 cup miniature chocolate chips
3/4 cup nuts, finely chopped (more if desired)

Filling
red food coloring
1 1/2 cup powdered sugar
2 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon milk, more as needed

Glaze
1/2 cup chocolate chips
2 teaspoons shortening

directions

Beat powdered sugar, butter, vanilla, almond extract, pudding mix and egg. Add flour and chocolate chips. Mix well.

Shape into 1-inch balls. Roll in nuts. With thumb, make imprint in center.

Bake at 350 degrees F, 10 minutes or until light golden brown. Cool completely.

Combine all filling ingredients. Melt butter and mix into powdered sugar. Add milk and food coloring to make a thick red filling. Spoon scant teaspoon in the center of each cookie.

Melt chocolate chips and shortening. Drizzle over cookies. Let set until icing is hard.

nutrition data

Nutritional data has not been calculated yet.