Pistachio Thumbprints

1 c. oleo
1/3 c. powdered sugar
1 beaten egg
1 tsp. vanilla
3/4 tsp. almond extract
2 cups all-purpose flour
3.4 oz. pkg instant pistachio pudding mix
1 cup pecans, finely chopped
1/2 c. semi-sweet chocolate chips
2 tsp. shortening

Blend oleo, powdered sugar, egg and extracts. Stir in flour and dry pudding mix. Form dough into one inch balls. Roll in pecans. Place on greased baking sheets; gently press a thumbprint into each. Bake at 350 degrees for 10-12 minutes; let cool. Spoon vanilla filling into thumbprints. In a plastic zipping bag, microwave remaining ingredients until melted, one to two minutes, Snip off the tipe of the bag on one corner and drizzle over cookies.