1 c. butter, softened
4 1/2 oz. pkg. instant chocolate pudding & pie filling mix
2 c. flour
1 egg
3 tbsp. sugar
1/2 c. apricot or cherry 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. Gradually add flour at low speed until well mixed and dough forms. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. With thumb, make imprint in center of each cookie.

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

In small pan, blend chocolate chips and butter over low heat until chocolate melts, stirring constantly. Drizzle 1/2 teaspoon over each cookie. 48 cookies.