1 c. butter, softened
4 1/2 oz. pkg. instant chocolate pudding & pie filling mix
1 egg
2 c. flour
3 tbsp. sugar
1/2 c. apricot preserves
1/2 c. semi-sweet chocolate chips
3 tbsp. butter, melted

Heat oven to 325 degrees. In large bowl, cream butter and pudding mix until light and fluffy; beat in egg. Lightly spoon flour into measuring cup; level off. Gradually add flour at low speed until well mixed and dough forms. Chill about 1 hour. Shape into 1 inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. With thumb make imprint in center of each cookie.

Bake at 325 degrees for 15-18 minutes or until firm to touch. Remove from cookie sheet immediately. Cool. Fill each imprint with 1/2 teaspoon preserves.

In small saucepan, blend chocolate chips and butter over low heat until chocolate melts, stirring constantly. Drizzle 1/3 teaspoon over each cookie. 48 cookies.