(by Shirley McNevich)
1 cup butter
1 tsp. vanilla
3 - 3.5oz. boxes Jell-O instant pistachio pudding
2 cups flour
1/3 cup Domino's powdered sugar
1 egg
1/2 cup Nestle's semi-sweet chocolate bits
chopped nuts
1 tsp. almond extract
Filling: 1 tsp. vanilla, 2 TBSP softened butter, milk, green food coloring, 1 cup Domino's powdered sugar
Drizzle: 1/2 cup Nestle's semi-sweet chocolate bits, 2 tsp. Parkay margarine
In a mixer, add butter, 1/3 cup powdered sugar and the egg--beat. Add 1 tsp. vanilla, pudding mixes, almond extract and flour--beat. Remove from mixer and stir in 1/2 cup chocolate bits with a spoon. Form batter into small balls and roll in chopped nuts. Place on greased cookie sheets and press your thumb into the center of the cookie to make a well. Bake at 350 degrees for 10 minutes. While they're baking, make the filling in a mixer--beat 1 tsp. vanilla, 2 TBSP softened butter, just enough milk to wet (1-2 TBSP), a few drops green food coloring, and 1 cup powdered sugar. Remove cookies from oven and allow them to cool at room temperature. Spoon filling into each cookie well. In a microwave bowl, add 1/2 cup chocolate bits and 2 tsp. Parkay. Stir with a spoon until smooth--you make have to microwave it a few more seconds if lumpy. Use spoon to drizzle on each cookie. Refrigerate.
