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These cookies come from my Mom's neighbor, Cathy, who is known for her delicious food. I found the recipe in one of my Mom's neighborhood cookbooks. Cathy drizzles them with a semisweet chocolate glaze, but I was feeling like white chocolate. These cookies are something you will want to make ahead of time. The flavors really develop on days two and three. They are a dense cookie that pairs perfectly with the creamy filling. I think they are delicious.
Pistachio Thumbprint Cookies
1 c. unsalted butter, softened
1/3 c. powdered sugar
1 egg
1 tsp. vanilla extract
1 tsp. almond extract
1 (3.4 oz.) box instant pistachio pudding mix
2 c. all-purpose flour
2 c. finely chopped pecans, for rolling
Filling:
1 Tbl. unsalted butter, softened
2 oz. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
a little milk, only if needed
White Chocolate Drizzle:
1/2 c. white chocolate chips
1 tsp. shortening
Preheat oven to 350 degrees. For the Cookies: Cream together butter and powdered sugar until light and fluffy. Add the egg, vanilla and almond extract and mix until combined. Add the flour and dry pudding mix and mix until combined. Roll dough into 1 1/2-inch balls and roll in chopped pecans. Place on a lightly greased cookie sheet. Use the bottom of a round teaspoon and press into the top center of each dough ball (or you could use your thumb). Bake for 10-11 minutes. Remove from oven and press the teaspoon into the top again, because when you bake the cookies the indent fills in a little. Remove to a wire rack and cool completely. Makes around 22 cookies.
For the Filling: Microwave the cream cheese for 15 seconds or so until very soft. Stir in the softened butter until smooth. Add the powdered sugar and vanilla and stir until very creamy. If mixture is too thick, you can add a little bit of milk until it reaches desired consistency. Filling should be the consistency of a very thick glaze. Divide filling between cooled cookies and drizzle with melted white chocolate. Store cookies in the refrigerator until ready to serve.