Shortbread Thumbelinas

Directions

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