CHOCOLATE PISTACHIO THUMBPRINT COOKIES RECIPES
PISTACHIO THUMBPRINTS RECIPE: HOW TO MAKE IT
These mild pistachio-flavored cookies disappear in a wink. —Liz Probelski, Port Washington, Wisconsin.
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield about 4 dozen.
Number Of Ingredients 17
Steps:
- 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., 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. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 163 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
PISTACHIO THUMBPRINT COOKIES RECIPE - FOOD.COM
Make and share this Pistachio Thumbprint Cookies recipe from Food.com.
Total Time 52 minutes
Prep Time 40 minutes
Cook Time 12 minutes
Yield 54 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes.
- Add egg and extracts; mix well.
- In another bowl, combine flour and pudding and add to the butter mixture.
- Stir in chocolate chips.
- Shape into 1-inch balls; roll in nuts.
- Place 2 inches apart on greased baking sheets.
- Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.
- Position a wire rack inside a large baking pan or over sheets of wax paper.
- Remove cookies from oven, place on wire rack to cool.
- To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes.
- Stir in vanilla and milk; mix until combined and smooth.
- Spoon into center of cooled cookies.
- Leave cookies on rack to glaze.
- To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening.
- Stir until smooth, taking care not to scorch the chocolate.
- Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace.
- For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.
Nutrition Facts : Calories 117.5, FatContent 8, SaturatedFatContent 3.3, CholesterolContent 14.2, SodiumContent 29.3, CarbohydrateContent 11.3, FiberContent 0.7, SugarContent 7, ProteinContent 1.2
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