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.
Yield: 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