1 c. softened butter
6 oz. pkg. chocolate pudding (instant)
1 egg
2 c. flour
1/2 tsp. vanilla
1/2 tsp. almond extract
3 tbsp. sugar
1/2 c. apricot preserves
1/2 c. chocolate chips
3 tbsp. melted butter

Cream together butter and chocolate pudding. Whip until light and fluffy. Beat in egg. Lightly spoon flour into measuring cup. Gradually add flour to pudding mixture until it forms a dough. Shape into 1 inch balls.

Roll in sugar. Place 2 inches apart on a slightly greased cookie sheet. Thumb print the center of each cookie, making a well big enough to hold 1/2 teaspoon preserves. If cracks form, carefully push them back so the thumb print will stay intact. Bake at 325 degrees for 12-14 minutes. cool.

Melt chocolate chips and butter in microwave for approximately 1 minute. Stir until smooth. Fill each cookie with 1/2 teaspoon apricot preserves and then drizzle with 1/2 teaspoon melted chocolate. Let sit until chocolate sets up. These cookies taste best if you chill them before serving. They also freeze well. Yield: approximately 32 cookies.