Ingredients
1 cup butter, softened1 package (3.9 ounces) instant chocolate pudding mix1 large egg2 cups all-purpose flour1/4 cup sugar1/2 cup raspberry, strawberry or apricot preservesGLAZE:1/3 cup semisweet chocolate chips2 teaspoons shortening
Preparation
Preheat oven to 325°. Cream butter and pudding mix until light and fluffy, 5-7 minutes. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in center of each.
Bake until set, 15-18 minutes. Cool in pans 2 minutes; remove from pans to wire racks. Fill each indentation with preserves; cool completely.
For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely.
