1 c. butter, softened
1 sm. pkg. chocolate pudding mix (instant)
1 egg
2 c. flour
3 tbsp. sugar
1/2 c. raspberry preserves
1/2 c. chocolate chips
3 tbsp. butter

Preheat oven 325 degrees. Use food processor.

In large bowl cream butter and pudding mix until light and fluffy. Beat in egg. Add flour, mix well. Shape into 1 inch balls. Roll in sugar.

Place 1/2 inch apart on cookie sheet. With thumb make imprint in center of each cookie. Bake 325 degrees, 15-18 minutes. Remove from cookie sheets and cool. Fill center of cookie with jam.

Melt chocolate chips and butter. Drizzle over filled cookies. Refrigerate.