Ingredients
1 cup butter, softened1/3 cup confectioners’ sugar1 large egg1 teaspoon vanilla extract3/4 teaspoon almond extract2 cups all-purpose flour1 package (3.4 ounces) instant pistachio pudding mix1/2 cup miniature chocolate chips2 cups finely chopped pecansFILLING:2 tablespoons butter, softened2 cups confectioners’ sugar1 teaspoon vanilla extract2 to 3 tablespoons 2% milkGLAZE:1/2 cup semisweet chocolate chips2 teaspoons shortening
Preparation
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.
