Shortbread Thumbelinas

Directions

1. 1
   Combine flour, 1/2 cup almonds, and salt; set aside.
2. 2
   Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
3. 3
   Add flour mixture to butter mixture gradually, beating just until blended.
4. 4
   Stir in vanilla.
5. 5
   Cover dough, and chill 1 hour.
6. 6
   Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.
7. 7
   Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
8. 8
   Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.
9. 9
   Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup.
10. 10
    Microwave on HIGH 30 seconds.
11. 11
    Whisk until smooth.
12. 12
    Cool 20 minutes, and stir well; cool 8 more minutes.
13. 13
    Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.