Shortbread Thumbelinas

Ingredients

• 1 cup almonds divided toasted finely chopped
• 1.3 cups butter softened
• 2.5 cups flour all-purpose
• 1 cup powdered sugar sifted
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• baking sheet
• oven
• hand mixer

Directions

1. Combine flour, 1/2 cup almonds, and salt; set aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
3. Add flour mixture to butter mixture gradually, beating just until blended. Stir in vanilla.
4. Cover dough, and chill 1 hour.
5. Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.
6. Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
7. Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.
8. Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.