Pistachio Thumbprint Cookies

Preheat the oven to 350 degrees F.

For the cookies: Combine the butter and sugar on high speed, about 4 minutes. Add the egg and extracts.

In a separate bowl, combine the flour and pudding mix. Add dry ingredients to the butter mixture. Stir in the chocolate chips.

Put your chopped pecans in a little bowl. Shape the dough into 1-inch balls and roll them in the nuts. Place 2 inches apart on a greased baking sheet. Make a thumbprint in the center of each cookie and bake for 12 minutes or until golden brown on the bottom. Place on a wire rack to cool.

Prepare the filling. Beat together the butter and sugar on high speed, about 2 minutes. Stir in the vanilla and slowly add the milk (you may not use all of the milk—just use enough to get the filling nice, thick and smooth). Mix until combined and smooth. Spoon into the center of the cooled cookies. Place the cookies on a rack or waxed paper to glaze.

Prepare the glaze. In the microwave or over low heat, melt the chocolate and shortening in 30 second intervals. Stir frequently and keep heating until smooth. Make sure that you do not scorch the chocolate. Drizzle the glaze over the cookies in a very thin stream, crossing back and forth.