Christmas Chocolate Pistachio Thumbprint Food

CHRISTMAS CHOCOLATE PISTACHIO THUMBPRINT

Steps:

• Beat powdered sugar, butter, vanilla, almond extract, pudding mix and egg. Add flour and chocolate chips. Mix well. Shape into 1-inch balls. Roll in nuts. With thumb, make imprint in center. Bake at 350 degrees F, 10 minutes or until light golden brown. Cool completely. Combine all filling ingredients. Melt butter and mix into powdered sugar. Add milk and food coloring to make a thick red filling. Spoon scant teaspoon in the center of each cookie. Melt chocolate chips and shortening. Drizzle over cookies. Let set until icing is hard.

PISTACHIO THUMBPRINT (KINDA SORTA) COOKIES

Steps:

• Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
• Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
• Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
• Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
• Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

PISTACHIO THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

WHITE CHOCOLATE-ORANGE-PISTACHIO THUMBPRINT COOKIES

Steps:

• Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
• Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
• Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
• Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.

CHRISTMAS CHOCOLATE PISTACHIO THUMBPRINTS

Steps:

• Beat powdered sugar, butter, vanilla, almond extract, pudding mix and egg.
• Add flour and chocolate chips. Mix well.
• Shape into 1-inch balls. Roll in nuts. With thumb, make imprint in center.
• Bake at 350 degrees, 10 minutes or until light golden brown.
• Cool completely.
• Combine all filling ingredients. Melt butter and mix into powdered sugar. Add milk and food coloring to make a thick red filling.
• Spoon scant teaspoon in the center of each cookie.
• Melt chocolate chips and shortening. Drizzle over cookies.
• Let set until icing is hard.