Christmas Chocolate Pistachio Thumbprints - cooking recipe

Ingredients

1/3 cup powdered sugar
1 cup butter or 1 cup margarine
1 teaspoon vanilla
3/4 teaspoon almond extract
1 egg
1 (3 1/2 ounce) package pistachio pudding mix
2 cups flour
1/2 cup mini chocolate chip
3/4 - 1 1/4 cup nuts, finely chopped
Filling
red food coloring
1 1/2 cups powdered sugar
2 tablespoons butter
1 teaspoon vanilla
1 -3 tablespoon milk
Glaze:
1/2 cup chocolate chips
2 teaspoons shortening

Preparation

Beat powdered sugar, butter, vanilla, almond extract, pudding mix and egg.
Add flour and chocolate chips. Mix well.
Shape into 1-inch balls. Roll in nuts. With thumb, make imprint in center.
Bake at 350 degrees, 10 minutes or until light golden brown.
Cool completely.
Combine all filling ingredients. Melt butter and mix into powdered sugar. Add milk and food coloring to make a thick red filling.
Spoon scant teaspoon in the center of each cookie.
Melt chocolate chips and shortening. Drizzle over cookies.
Let set until icing is hard.