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Categories:
butter sugar egg vanilla almond extract flour chocolate chips pecans butter sugar vanilla milk chocolate chips shortening
Viewed: 6 - Published at: 3 years agoIngredients
- 1 cup butter, softened
- 1/3 cup confectioners' sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1/2 cup miniature chocolate chips
- 2 cups finely chopped pecans
- 2 tablespoons butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- 1/2 cup semisweet chocolate chips
- 2 teaspoons shortening
Method
- 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
- ; 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.
