The Cookie Ladies of Spring Valley
“For years my 2 aunts made cookies for Christmas and sold them at a local Christmas craft sale in the small Wisconsin town they lived in. For 5 of those years, I helped them make the cookies. We’d start baking around Halloween and not stop for a month and a half. We’d be baking from the time they got home from work (they both worked full-time) until 2 a.m. every day.
“The last year I helped them, we made 32,000 cookies in that month and a half, putting 72 cookies on a plate that sold for $5. When the people in this small town asked me who I was related to, I’d tell them my aunts’ names, and they’d say, ‘Oh, the Cookie Ladies!’
“One aunt died 5 years ago, and the other died this past April. I got all their cookie recipes so I could keep their memory alive. Here’s one of them.”
Chocolate-Pistachio Thumbprint Cookies
Makes 3 to 4 dozen
For the cookies:
1/3 cup powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
3/4 teaspoon almond extract
One 3.5-oz package instant pistachio pudding and pie filling mix
1 egg
2 cups unbleached flour, sifted
1/2 cup miniature semi-sweet chocolate chips
1/2 cup finely chopped pistachios
For the filling:
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1 tsp vanilla
1 to 3 tablespoons milk
For the glaze:
1/2 cup semisweet chocolate chips
2 teaspoon shortening
Heat oven to 350 degrees F. Lightly grease cookie sheets. In a large bowl, beat powdered sugar, butter, vanilla, almond extract, pudding mix, and egg till well-blended. Add flour, chocolate chips, and nuts. If necessary, refrigerate dough for 30-45 minutes for easier handling.
Shape the dough into 1-inch balls. Place the balls 2 inches apart on the prepared pans. With your thumb, make an imprint in the center of each dough ball. Bake 10-14 minutes or until edges are light golden brown. Cool 1 minute, then remove from cookie sheet to cool completely.
In a small bowl, combine all the filling ingredients and stir until smooth. Spoon a scant teaspoon of filling into the center of each cookie. In a small saucepan over low heat, melt the chocolate chips and shortening, stirring constantly. Drizzle about 1/2 teaspoon glaze over each filled cookie. Refrigerate the cookies for at least 10-15 minutes to allow the filling and glaze to set.
