Categories: Cookies

Ingredients

• 1 cup butter or margarine, softened
• 1 (3.9oz.) pkg. chocolate Instant pudding mix
• 1 large egg
• 2 cups all-purpose flour
• 3 Tbsp. sugar
• 1/2 cup seedless raspberry jam
• 1/2 cup (3oz.) semisweet chocolate morsels
• 3 Tbsp. butter or margarine

Directions

1. Beat 1 cup butter and pudding mix at medium speed with an electric mixer until fluffy. Add egg, beating until blended. Gradually add flour, beating at low speed until blended.
2. Shape into 1-inch balls; roll in sugar, and place 2 inches apart on lightly greased baking sheets. Press thumb in center of each cookie, making an indentation.
3. Bake at 325 degrees for 12 to 15 minutes. Remove to wire racks to cool. Spoon about 1/2 tsp. jam into each indentation.
4. Place chocolate morsels and 3 Tbsp. butter in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts; knead mixture until blended. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cookies.

5. makes 3 dozen

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