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Pistachio Thumbprints

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These can be made one of two ways: flattened slightly and not frosted, or thumbprinted and filled.

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Ingredients

  • 1 sm. box instant pistachio pudding
  • 1 c. butter
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1/3 c. powdered sugar
  • 2 c. flour
  • 1 c. mini-chips

Details

Preparation

Step 1

Place all ingredients except flour and chips in medium mixing bowl. Beat well until thoroughly combined. Add flour and chips, stirring until well-combined.

Form into 1-inch balls.

Place balls on cookie sheet 1 inch apart. Then they must be slightly flattened of thumb-printed.

Bake at 350 for 10 minutes or until bottoms are very lightly browned. Cool and frost with buttercream icing of your choice.

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