1 cup margarine or 1 cup butter, softened
1 (4 ounce) package instant chocolate pudding mix
2 cups flour
3 tablespoons sugar
23 cup apricot preserves or 23 cup cherry preserves
12 cup semi-sweet chocolate chips
3 tablespoons margarine or 3 tablespoons butter
Heat oven to 325 degrees . In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well. Gradually add flour; mix well. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookies sheets. With thumb, make indentation in center of each cookie. Bake at 325 degrees for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. Fill each indentation with 1/2 teaspoon preserves. In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth. Drizzle glaze evenly over cookies.