Cream shortening, gradually add sugars. Beat until fluffy.
Add egg, vanilla, and almond extract. Sift flour, baking soda
and salt. Stir into creamed mixture. Blend in oats. Shape into
small balls and place on cookie sheet. Make indentation on
top of each cookie with thimble. Bake at 375º for 8-12
minutes. Melt chocolate in microwave. When cookies have
cooled slightly, spoon a small amount of melted chocolate into
each indentation. Top with walnut or pecan piece. Chill until
chocolate is firm.
Makes 32-33 cookies
Note: I didn't do indentation. During last 3 minutes of baking I
added a Hershey kiss. When I took them out of the oven I
squeezed a nut on top.