Instructions:

Pistachio Thumbprint Cookies

1 cup butter, softened
1/3 cup confectioners sugar' sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract (optional)
2 cups all-purpose flour
1 (3.4 ounce) box instant pistachio pudding mix
1/2 cup miniature semisweet chocolate chips
2 cups finely chopped pecans

Filling
2 tablespoons butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk

Glaze
1/2 cup semisweet chocolate chips
2 teaspoons vegetable shortening

Preheat oven to 350 degrees F.

In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes. Add egg and extracts; mix well.

In another bowl, combine flour and pudding and add to the butter mixture. Stir in chocolate chips. Shape into 1-inch balls; roll in nuts. Place 2 inches apart on greased baking sheets.

Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.

Position a wire rack inside a large baking pan or over sheets of wax paper. Remove cookies from oven, place on wire rack to cool.

To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes. Stir in vanilla and milk; mix until combined and smooth. Spoon into center of cooled cookies. Leave cookies on rack to glaze.

To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening. Stir until smooth, taking care not to scorch the chocolate.

Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace. For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.

Yields 4 1/2 dozen.

Nutrition facts per cookie: 126 calories, 8 g fat, 3 g saturated fat, 15 mg cholesterol, 13 g carbohydrates, 1 g protein, 68 mg sodium, 1 g fiber