Ingredients

• 1 cup margarine or 1 cup butter, softened
• 1 (4 ounce) package instant chocolate pudding mix
• 1 egg
• 2 cups flour
• 3 tablespoons sugar
• 2/3 cup apricot preserves or 2/3 cup cherry preserves
• 1/2 cup semi-sweet chocolate chips
• 3 tablespoons margarine or 3 tablespoons butter

Instructions

1. Heat oven to 325º.

2. In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well.

3. Gradually add flour; mix well.

4. Shape dough into 1-inch balls; roll in sugar.

5. Place 2 inches apart on ungreased cookies sheets.

6. With thumb, make indentation in center of each cookie.

7. Bake at 325º for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets.

8. Cool 15 minutes or until completely cooled.

9. Fill each indentation with 1/2 teaspoon preserves.

10. In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth.

11. Drizzle glaze evenly over cookies.