Christmas Chocolate Pistachio Thumbprints
Ingredients
- 1/3 cup powdered sugar
- 1 cup butter or margarine
- 1 teaspoon vanilla
- 3/4 teaspoon almond extract
- 1 3.4 oz pkg. instant pistachio pudding mix
- 1 egg
- 2 cup flour
- 1/2 cup mini chocolate chips
- 3/4 to 1 1/4 cup nuts, finely chopped
Instructions
Red food coloring 1 1/2 cup powdered sugar 2 tbsp. butter 1 tsp. vanilla 1 to 3 tbsp. milk 1/2 cup chocolate chips 2 tsp. shortening 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, 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. Yields 2 to 3 dozen.