1 c. butter
1 sm. pkg. instant chocolate pudding mix
1 egg
2 c. flour
Sugar
Fruit preserves
1/2 c. chocolate chips
3 tbsp. butter, melted

Cream butter and pudding mix. Beat in egg. Slowly add flour while beating. Roll dough into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Make thumbprint in center of each cookie. Bake at 325 degrees for 15-18 minutes - until firm. Cool.

Fill thumbprints with preserves. Melt butter and chocolate chips and blend. Drizzle chocolate mixture over preserves. Suggested preserves: cherry, peach, strawberry, etc.