Pistachio Thumbprint Cookies with Cream Cheese Filling and White Chocolate Drizzle

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. 

Last year, I made these delicious Pistachio Pudding Cookies for St. Patrick's Day and this year I made these thumbprints, but you could really make these all year long and they are so pretty that they would look great on a Christmas cookie platter.  Not that I want to get ahead of myself, we still have 9 1/2 months to think about that.

INGREDIENTS

• 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

INSTRUCTIONS

• Preheat oven to 350 degrees.  

For the Cookies:

1. Cream together butter and powdered sugar until light and fluffy.  
2. Add the egg, vanilla and almond extract and mix until combined.  
3. Add the flour and dry pudding mix and mix until combined.  
4. Roll dough into 1 1/2-inch balls and roll in chopped pecans.  
5. Place on a lightly greased cookie sheet.  
6. Use the bottom of a round teaspoon and press into the top center of each dough ball (or you could use your thumb).  
7. Bake for 10-11 minutes.  
8. Remove from oven and press the teaspoon into the top again, because when you bake the cookies the indent fills in a little.  
9. Remove to a wire rack and cool completely.  
10. Makes around 22 cookies. 
11. ........

For full instructions please see : www.eatcakefordinner.ne

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