1 c. butter, softened
1 sm. pkg. instant pudding
1 egg
1 tsp. almond extract
2 c. flour
3 tbsp. sugar
1/2 c. apricot preserves
1 c. semi-sweet chocolate bits
6 tbsp. melted butter

Preheat oven to 325F.

Combine butter and pudding mix. Cream together until fluffy. Beat in egg and almond extract. Gradually add flour, beating at low speed, until dough forms. Shape into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet.

Bake at 325F degrees for 15-18 minutes.

Imprint each cookie in center. Remove immediately. Cool. Fill cookies with apricot preserves, 1/2 teaspoon. Blend chips and melted butter, put 1/2 teaspoon chocolate on top. These are very elegant and delicious.