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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Pistachio Thumbprints

Category: Desserts  |  Permalink

Published: Friday, December 14, 2012

Want a sure-fire cookie hit for your holiday party or function? Here you go!

I was delighted with this little recipe I came up with and they ended up being my most beloved cookies to date. I think it has to be my favorite cookie recipe thus far. I love their pastel green hue. They add a fun splash of color to any party table. So easy, beautiful and - most importantly, delicious! Happy baking and a beautiful holiday season to you and your loves!

Pistachio Thumbprints

By Beauty Frosting


2 cups all-purpose flour

1/2 teaspoon salt

1 package (3.4-ounce) instant pistachio pudding mix

1 cup (2 sticks) butter, softened

1/3 cup confectioners' sugar

1 egg

1 teaspoon almond extract

1 teaspoon vanilla extract

1 cup miniature mini semi-sweet chocolate chips


Preheat oven to 350F.

Combine flour, salt and pistachio pudding mix in small bowl. Set aside.

In separate bowl, cream butter and sugar until creamy and smooth.

Beat in eggs one at a time. Add vanilla and almond extracts. Mix well.

Add flour mixture into butter mixture. Add chocolate chips.

Line baking sheet with a silicone liner or parchment paper. Form dough into 1-inch balls, and place at least 1 inch apart on cookie sheet. Press thumb into dough until "thumbprint" is achieved.

Bake for 10-12 minutes.

Let cool completely and fill the thumbprint with a dollop of Pistachio Buttercream Frosting (recipe below).

Pistachio Buttercream Frosting


1 cup (2 sticks) unsalted butter, room temperature

4 cups confectioner's sugar

1.8 ounces (1/2 of 3.5-ounce package) pistachio instant pudding mix

¼ teaspoon salt

1 ½ teaspoons vanilla

½ cup heavy whipping cream


Cream butter and sugar until well-blended.

Add confectioners' sugar cup by cup. Add pistachio instant pudding. Add vanilla and salt.

Add heavy cream as needed, as you go, until fluffy, creamy buttercream is achieved.

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