1/3 c. powdered sugar
1 c. butter
1 tsp. vanilla
3/4 tsp. almond extract
3 1/2 pkg. instant pistachio pudding
2 c. flour
1/2 c. chocolate chips
3/4 c. chopped nuts

FILLING:

1 c. powdered sugar
2 tbsp. butter
1-3 tbsp. milk

GLAZE:

1/2 c. chocolate chips
1 tsp. vegetable oil

Cream until well blended the first 5 ingredients. Stir in until blended flour, chocolate chips and chopped nuts. Roll into 1 inch balls, place on cookie sheet and make thumb print in the center of the cookie. Bake at 350 degrees for 10-14 minutes. Let cool before removing from cookie sheet.

Make filling and put into thumbprint. When making glaze stir constantly. Drizzle chocolate glaze over the top of each filled cookie.