Pistachio Thumbprints
By á-8915
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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