1/3 c. powdered sugar
1 c. butter
1 tsp. vanilla
3/4 tsp. almond extract
1 pkg. instant pistachio pudding mix
1 egg
2 c. flour
1/2 c. miniature chocolate chips
3/4 to 1 1/4 c. nuts, finely chopped

FILLING:

Red food coloring
1 1/2 c. powdered sugar
2 tbsp. butter
1 tsp. vanilla
1 to 3 tbsp. milk

GLAZE:

1/2 c. chocolate chips
2 tsp. shortening

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. Spoon scant teaspoon in each center. Melt chocolate chips and shortening. Drizzle over cookies. Let set until hard. Yields 2 to 3 dozen.