Shortbread Thumbelinas

• 2 12 cups flour
• 1 cup finely chopped toasted almond, divided
• 14 teaspoon salt
• 1 14 cups butter, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 34 cup semisweet chocolate morsel
• 3 tablespoons whipping cream

1. Combine flour, 1/2 cup almonds, and salt; set aside.
2. Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
3. Add flour mixture to butter mixture gradually, beating just until blended.
4. Stir in vanilla.
5. Cover dough, and chill 1 hour.
6. Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.
7. Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
8. Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.
9. Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup.
10. Microwave on HIGH 30 seconds.
11. Whisk until smooth.
12. Cool 20 minutes, and stir well; cool 8 more minutes.
13. Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.

flour, toasted almond, salt, butter, powdered sugar, vanilla, semisweet chocolate morsel, whipping cream

Taken from www.food.com/recipe/shortbread-thumbelinas-199115 (may not work)