March 2, 2014

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.
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.

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Pistachio Thumbprint Cookies
From: Cathy L.
(Printable Recipe) or (Printable with Picture)

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

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.

For the Drizzle: Combine white chocolate chips and shortening and microwave for one minute or until melted, stirring every 30 seconds.  Use a fork and drizzle over the top of the filled cookies.   

Jenn's Notes: I only roll about half of the cookies in nuts, incase not everyone wants them.


  1. These look yummy. I'd love it if you linked this to What'd You Do This Weekend. It goes live at midnight.
    Thanks for sharing.

    Linda @ Tumbleweed

  2. These are so cute Jenn! I love the fun St. Patrick's twist with all that green and adding pistachios! Pinned :)

  3. Love the idea of a pistachio thumbprint cookie! These look perfect!

  4. These sweet treats look beautiful and inviting! Thanks so much for sharing at Weekend Potluck. The link back is much appreciated too.

  5. Just made these. Big hit with the family. I also used lemon and chocolate pudding and substituted lemon extract for the lemon and peppermint extract with the chocolate. I filled the lemon with lemon curd and the peppermint with chocolate ganache.

    1. Ohhhh . . . those other versions sound delicious. I'm going to have to try those.


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