Pistachio Thumbprint Cookies

Boxed instant pudding mixes have become an ingredient in many recipes from cake, cookies and pie to trifle and salad. In 1975, a salad recipe was developed by Kraft Kitchens, using two of their products, jell-o instant pistachio pudding and Cool Whip. It was called ‘Pistachio Pineapple Delight’. It seems though, that a forerunner to this salad was one using a lime jell-o powder instead of a pistachio pudding mix.

The lime gelatin / pineapple combination evolved over at least four decades. Research shows the salad on a menu in 1931 as well as another recipe from 1948 that contained NO marshmallows. In 1957, a pineapple pie recipe was printed with a filling made from the same ingredients as the salad.

This particular salad was a huge favorite of our family when I was growing up. One year, family friends that had been invited to Christmas dinner, asked if this salad had something to do with our German heritage because it always appeared on special occasions. It is hard to figureĀ out where this dish belongs — dessert or salad? The fact that it is not so sweet you can get away with having it as a side dish but at the same time, it could also be enjoyed as a light dessert.

I have to be honest, I like both versions — lime or pistachio. Just for something different, I’m using the pistachio pudding mix in cookies and giving them a chocolate cream cheese center.

Pistachio Thumbprint Cookies
Yum
Print Recipe
Servings
22-24
Servings
22-24
Pistachio Thumbprint Cookies
Yum
Print Recipe
Servings
22-24
Servings
22-24
Ingredients
Chocolate Filling
Servings:
Instructions
Cookies
  1. Preheat oven to 350 F. Line cookie sheet with parchment paper. In a large bowl, cream together butter & sugar until light & fluffy. Add the egg & extracts; combine then stir in flour & dry pudding mix. Combine well but do not over mix.
  2. Form dough into 1 1/2-inch balls then roll in finely chopped pecans. Place on cookie sheet; make a thumbprint indentation on the top of each cookie. Bake for about 10-11 minutes; remove from oven & press each indent again, slightly. Remove to wire rack & cool.
Chocolate Filling
  1. While cookies are baking, Combine cream cheese & butter in a small bowl until smooth. Add sugar, cocoa powder & vanilla; beat until very creamy. If filling is to thick add a bit of milk to get the desired consistency. Divide filling between cooled cookies. Keep refrigerated until ready to serve.
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