COOKIE DOUGH:
⅓ cup confectioners’ sugar
1 cup (2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 (3.4-ounce) package instant pistachio pudding
1 large egg
2 cups all-purpose flour
1¼ cups finely chopped walnuts or pistachios
FILLING:
1½ cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter or margarine, softened
2 tablespoons milk
Preheat the oven to 350 degrees. Grease a cookie sheet. Set aside.
For the cookie dough, combine confectioners’ sugar, butter, vanilla extract, almond extract, pudding mix, and egg; mix well. Stir in the flour. Shape into 1-inch balls. Roll balls in nuts and place 2 inches apart on cookie sheet. Make a thumbprint in each cookie. Bake 10 to 14 minutes, or until light golden brown. Cool 1 minute then transfer to a wire rack.
For the filling, combine the confectioners’ sugar, vanilla extract, butter, and milk in a medium bowl. Fill the indentation of each cookie. Let the cookies stand on the wire rack until the filling is set. Store in an airtight container.
Makes 3½ dozen cookies
Joann Mack, Goddess of Getaway
Dizzy Dames of Unknown Fame,
Clifton, New Jersey