Pistachio Thumbprint Cookies

• 1 cup unsalted butter, at room temperature
• 2/3 cup confectioners sugar
• 1 3.4 ounce,pistachio pudding mix
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 large egg
• 2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 cup chopped salted pistachios
• 1 8 ounces bag Hersheys Drops

1. Preheat oven to 350.
2. Line baking sheets with parchment paper
3. In a bowl whisk together,pudding mix, flour, baking soda and baking powdet
4. Beat butter and sugar until light and fluffy
5. Beat in egg and both ecxracts
6. Stir in the flour mixture until blended
7. Roll dough into 1 inch balls,and roll in chopped pistachioos, pressing nuts so they stick
8. Place on prepared pans and bake for 10 to 12 minutes.
9. As soon as you remove them from the oven gently press a chocolate drop in center.
10. Remove cookies to cool completely on racks

unsalted butter, confectioners sugar, vanilla, almond, egg, flour, baking powder, baking soda, pistachios, drops

Taken from cookpad.com/us/recipes/344747-pistachio-thumbprint-cookies (may not work)