Pistachio Thumbprint Cookies

READY IN: 52mins
YIELD: 54 cookies




  • 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.