1 c. butter
1 pkg. instant chocolate pudding
1 egg
2 c. flour
Cherry preserves
1/2 c. chocolate chips, melted for topping
3 tbsp. butter, melted for topping

Mix butter, pudding, egg and flour. Form into walnut sized balls and roll in sugar. Place 12 cookie balls on cookie sheet and make a thumb print in each. (You can use a melon baller to do this.) Bake cookies at 325 degrees for 12 to 13 minutes. Slide cookies onto racks immediately. Put a small dollop of cherry preserves in each thumb print. Cool.

When cookies are cool, spread chocolate and butter mixture over preserves.