BeautyFrosting’s Perfect Pistachio Thumbprint Cookies (using last week’s leftover frosting)

Date posted: April 6, 2012 | By:
Happy Friday, beauties! As a follow-up to last week’s BeautyFrosting’s Perfect Pistachio Cupcakes, I thought my cookie recipe would be timely. Lazy much, you ask? No, no, no. But you probably have some leftover frosting, now, don’t you?
Here’s a great way to use that up. I made these guys for St.Patrick’s Day a few weeks ago:

BeautyFrosting's Perfect Pistachio Thumbprint Cookies - Always a hit!!

BeautyFrosting’s Perfect Pistachio Thumbprint Cookies
2 c. All-purpose flour
1 pckg (3.4 oz) Instant Pistachio pudding mix
1 c. butter (softened)
1/3 c. Confectioners Sugar
1/2 tsp. Salt
1 egg
1 tsp. Almond extract
1 tsp. Vanilla extract
1 c.miniature mini semi-sweet chocolate chips
Preheat oven to 350.
Combine flour, salt and pistachio pudding mix in small bowl. Set aside.
Cream butter and sugar in a large bowl until creamy and smooth.
Beat in egg. Add in vanilla and almond extracts. Mix well.
Add flour mixture into butter mixture.
Add chocolate chips.

BeautyFrosting's Perfect Pistachio Thumbprint Cookies, Pistachio Buttercream Frosting recipe

Form little 1 inch balls from cookie dough.

BeautyFrosting's Perfect Pistachio Thumbprint Cookies

Place at least 1 inch apart on cookie sheet (preferably on SilPat sheet for easy, non-stick baking). Press thumb into dough until “thumbprint” is achieved. I put the whole tip of the thumb in rather than just pressing. It creates more space for the delicious frosting.
Bake at 350 for 10-12 minutes.
Let cool completely and…
Fill the thumbprint with a dollop of:
BeautyFrosting’s Perfect Pistachio Buttercream Frosting
1 c. Butter-flavored Crisco (room temp)
1 c. Unsalted Butter (room temp)
8 cups confectioner’s sugar
1 pkg. (3.5 oz) Pistachio Instant Pudding Mix
1/2 tsp Salt
1 Tbsp Vanilla
1 c. Heavy Whipping Cream (add until desired texture is met)
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.
p.s. This is the way I love to bake. Oldies on Sirius on the tube, a glass of wine in my favorite Anthropologie glass wear and a blank slate to create:
BeautyFrosting-baking style

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