Ingredients for Christmas Chocolate Pistachio Thumbprints
- 2 cups powdered sugar
- 1 1/4 cups softened butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 1 (3.4 ounce) package instant chocolate pudding mix
- 3 cups all-purpose flour
- 1 cup mini chocolate chips
- 1/2 cup chopped pistachios
- A few drops of red food coloring
- 2-3 tablespoons milk
- 1/2 cup chocolate chips
- 1 tablespoon shortening
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How to Make Christmas Chocolate Pistachio Thumbprints
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 cup powdered sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 (3.4 ounce) package instant chocolate pudding mix, and 1 large egg.
- Gradually add 3 cups all-purpose flour and 1 cup chocolate chips, mixing until just combined. Be careful not to overmix.
- Roll dough into 1-inch balls.
- Roll balls in 1/2 cup chopped pistachios.
- Place balls onto ungreased baking sheets.
- Using your thumb, make an indentation in the center of each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cookies cool completely on baking sheets.
- **Prepare the filling:** In a small bowl, combine 1/4 cup softened butter, 1/2 cup powdered sugar, 2-3 tablespoons milk, and a few drops of red food coloring. Mix until smooth and a thick consistency is reached.
- Spoon a scant teaspoon of the red filling into the center of each cooled cookie.
- **Prepare the chocolate drizzle:** Melt 1/2 cup chocolate chips with 1 tablespoon shortening in a double boiler or microwave until smooth.
- Drizzle melted chocolate over the cookies.
- Let the chocolate drizzle set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
52g
Fat
36g
Carbs
7g
