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Pistachio Thumbprint Cookies with Cream Cheese Filling and White Chocolate Drizzle Recipe

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★★★★★

4.6 from 83 reviews

Delight in these Pistachio Thumbprint Cookies featuring a buttery, pistachio-infused dough rolled in crunchy pecans, filled with a creamy sweetened cream cheese filling, and elegantly drizzled with smooth white chocolate. Perfectly tender with a nutty flavor and festive appearance, these cookies are a wonderful treat for any occasion.

Ingredients

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For the Cookies:

  • 1 cup unsalted butter, softened
  • 1/3 cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 (3.4 oz.) box instant pistachio pudding mix
  • 2 cups all-purpose flour
  • 2 cups finely chopped pecans (for rolling)

For the Filling:

  • 1 tablespoon unsalted butter, softened
  • 2 oz. cream cheese
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Milk (optional, for adjusting consistency)

For the White Chocolate Drizzle:

  • 1/2 cup white chocolate chips
  • 1 teaspoon shortening

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
  2. Make the Cookie Dough: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and almond extract, mixing well to combine. Stir in the instant pistachio pudding mix and all-purpose flour until a smooth dough forms.
  3. Shape and Coat the Cookies: Roll the dough into 1 1/2-inch balls. Then, roll each ball thoroughly in the finely chopped pecans to coat the exterior for a crunchy texture and nutty flavor.
  4. Form Indents: Place the pecan-coated dough balls on a lightly greased cookie sheet. Use the back of a teaspoon or your thumb to press an indent into the center of each ball; this will hold the filling later.
  5. Bake the Cookies: Bake the cookies in the preheated oven for 10-11 minutes, or until they are just set and edges are slightly firm. Remove from the oven and immediately press the teaspoon back into each indent to reshape if necessary.
  6. Cool the Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before adding the filling.
  7. Prepare the Cream Cheese Filling: In a microwave-safe bowl, soften the cream cheese by microwaving for about 15 seconds. Stir in the softened butter until the mixture is smooth. Add powdered sugar and vanilla extract, mixing until creamy. If the filling is too thick, add a small amount of milk to reach a thick glaze-like consistency.
  8. Fill the Cookies: Once the cookies have cooled, spoon the cream cheese filling carefully into the indentations of each cookie.
  9. Make the White Chocolate Drizzle: Melt the white chocolate chips and shortening together in the microwave in 30-second intervals, stirring between intervals until smooth and glossy.
  10. Drizzle and Set: Using a fork, drizzle the melted white chocolate over the filled cookies in a decorative pattern. Allow the drizzle to set completely at room temperature or in the refrigerator.
  11. Store and Serve: Store the finished cookies in the refrigerator until ready to serve to maintain filling freshness and texture. Enjoy these festive treats with friends and family!

Notes

  • Ensure cookies are completely cooled before filling to prevent melting the cream cheese filling.
  • Adjust milk quantity in the filling carefully to avoid it being too runny.
  • Chilling the dough briefly before rolling can make it easier to handle, but is optional.
  • Use fresh pecans for best flavor and texture.
  • Store cookies in an airtight container in the refrigerator for up to 5 days.

Keywords: pistachio cookies, thumbprint cookies, cream cheese filling, white chocolate drizzle, holiday cookies, nutty cookies, pistachio pudding cookies

Find it online: https://dailysimplerecipe.com/pistachio-thumbprint-cookies-with-cream-cheese-filling-and-white-chocolate-drizzle-recipe/