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1
Preheat oven to 350 degrees.
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2
In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes.
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3
Add egg and extracts; mix well.
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4
In another bowl, combine flour and pudding and add to the butter mixture.
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5
Stir in chocolate chips.
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6
Shape into 1-inch balls; roll in nuts.
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7
Place 2 inches apart on greased baking sheets.
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8
Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.
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9
Position a wire rack inside a large baking pan or over sheets of wax paper.
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10
Remove cookies from oven, place on wire rack to cool.
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11
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.
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12
Stir in vanilla and milk; mix until combined and smooth.
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13
Spoon into center of cooled cookies.
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14
Leave cookies on rack to glaze.
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15
To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening.
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16
Stir until smooth, taking care not to scorch the chocolate.
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17
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.
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18
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.
