Friday, March 17, 2017

Cookie Crumbs: Go green and get nutty for St. Patrick’s Day

We Energies Cookie Book recipes are perfect for celebrations of all kinds. No matter the occasion, you’ll find a recipe that’s just right.

Like the 90 million or so American revelers who aren’t Irish but plan to celebrate St. Patrick’s Day anyway, there’s nothing Irish about these cookies except they bear the color of the Emerald Isle – and that’s OK! On St. Patrick’s Day, everyone – and everything – can be a wee bit Irish, and these Pistachio Thumbprints add the right amount of nuttiness and indulgence to the celebration.

Originally submitted by John Bergstrom, chairman and CEO of Bergstrom Automotive and a member of the WEC Energy Group board of directors, for the 2016 Cookie Book, this recipe has three parts (just like a shamrock!).

Pistachio Thumbprints

1 cup butter, softened

1/3 cup granulated sugar

1 egg

1 teaspoon vanilla extract

¾ teaspoon almond extract

2 cups all-purpose flour

1 (3.4-ounce) package instant pistachio pudding mix

½ cup miniature chocolate chips

1 cup pecans, finely chopped

Preheat oven to 350 degrees F. In mixing bowl, cream butter and sugar. Add egg and extracts; beat until combined. In separate bowl, combine flour and pudding mix; add to butter mixture; mix well. Stir in chocolate chips. Shape into 1-inch balls; roll in pecans. Place on greased cookie sheets; press down center of ball with finger or end of wooden spoon. Bake at 350 degrees for 9 to 11 minutes. Cool on wire cooling racks. Spoon Filling into middle of cooled cookies. Drizzle with Glaze. Makes about 4 dozen.


2 cups powdered sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

2-3 tablespoons milk

In medium bowl, beat powdered sugar, butter and vanilla; gradually add milk until of desired consistency.


½ cup miniature chocolate chips

2 teaspoons shortening

In microwave-safe bowl, combine chocolate chips and shortening; microwave for 1 minute at 20-second intervals, stirring after each until chocolate is melted. Stir until smooth.

Need more baking inspiration? Our Cookie Book archive has recipes dating back to the 1930s. Go online and find your new favorite today!

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