PISTACHIO THUMBPRINTS

Pistachio Thumbprints image

Provided by @MakeItYours

Number Of Ingredients 15

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2 cups all-purpose flour
1/2 teaspoon salt
1 package (3.4-ounce) instant pistachio pudding mix
1 cup (2 sticks) butter, softened
1/3 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup miniature mini semi-sweet chocolate chips
1 cup (2 sticks) unsalted butter, room temperature
4 cups confectioner's sugar
1.8 ounces (1/2 of 3.5-ounce package) pistachio instant pudding mix
¼ teaspoon salt
1 ½ teaspoons vanilla
½ cup heavy whipping cream

Steps:

Preheat oven to 350°F.
Combine flour, salt and pistachio pudding mix in small bowl. Set aside.
In separate bowl, cream butter and sugar until creamy and smooth.
Beat in eggs one at a time. Add vanilla and almond extracts. Mix well.
Add flour mixture into butter mixture. Add chocolate chips.
Line baking sheet with a silicone liner or parchment paper. Form dough into 1-inch balls, and place at least 1 inch apart on cookie sheet. Press thumb into dough until "thumbprint" is achieved.
Bake for 10-12 minutes.
Let cool completely and fill the thumbprint with a dollop of Pistachio Buttercream Frosting (recipe below).
Cream butter and sugar until well-blended.
Add confectioners' sugar cup by cup. Add pistachio instant pudding. Add vanilla and salt.
Add heavy cream as needed, as you go, until fluffy, creamy buttercream is achieved.