Chocolate Pistacho Thumbprints

• COOKIES:
• 1/3 cup powdered sugar
• 1 cup margarine, softened
• 1 teaspoon vanilla
• 3/4 teaspoon almond extract
• 1 3 1/2 oz. package instant pistachio pudding and pie filling mix
• 1 egg
• 2 cups flour
• 1/2 cup miniature or regular semi-sweet chocolate chips
• 1 cup finely chopped walnuts
• FILLING:
• 1 1/2 cups powdered sugar
• 2 tablespoons margarine, softened
• 1 teaspoon vanilla
• 1 to 3 tablespoons milk
• GLAZE:
• 1/2 cup miniature or regular semi-sweet chocolate chips
• 2 teaspoons shortening

1. Heat oven to 350 degrees. lightly grease cookie sheets. In large bowl, cream 1/3 cup powdered sugar, 1 cup margarine, 1 teaspoon vanilla, almond exract, pudding mix and egg until well blended. Lightly spoon flour into measuring cup; level off. By hand stir in flour and 1/2 cup chocolate chips until well blended. Shape into 1 inch balls; roll in nuts. Place 2 inches apart on prepared cookie sheets. With thumb, make imprint in center of each cookie. Bale at 350 degrees for 10 to 14 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheets; Cool. In small bowl, combine all filling ingredients until smooth. Sppon scant teaspoon of filling onto cnter of each cookie. In small saucepan over low heat, melt half cup chocolate chips and shortening, stirring constantly. Drizzle about a half teaspoon glaze over each filled cookie. Allow filling and glaze to set before storing cookies.

powdered sugar, margarine, vanilla, almond extract, egg, flour, chocolate chips, walnuts, powdered sugar, margarine, vanilla, milk, chocolate chips, shortening

Taken from www.epicurious.com/recipes/member/views/chocolate-pistacho-thumbprints-1213075 (may not work)