Pistachio Thumbprint Cookies

GBP 101 Cupcake, Cookies & Brownie Recipes
Shawna Green, Dumas, TX
(Printable Version)
1 cup margarine, softened
1/3 cup powdered sugar
1 egg beaten
1 tsp vanilla
3/4 tsp almond extract
2 cups all-purpose flour
3.4-oz pkg. instant pistaschio pudding mix
1 cup pecans finely chopped
1/2 c semi-sweet chocolate chips
2 tsp shortening

Blend margarine, powdered suagr, egg and extracts. Stir in flour and dry pudding mix. Form dough into 1-inch balls; roll in pecans. Placed on greased baking sheets; gently press a thumbprint into each. Bake at 350 degrees for 10 to 12 minutes; let cool. Spoon vanilla filling into thumbprints. In a plastic zipping bag, microwave remaining ingredients until melted, one to 2 minutes, stirring every 15 seconds. Snip off tip of one corner; drizzle over cookies. Makes 3 dozen.

Vanilla Filling:
2 Tbsp margarine, softened
2 cup powdered sugar
1 tsp vanilla extract
2 tsp milk

Combine all ingredients; mix well.