Ingredients
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1 c. softened butter
4.5 oz. instant chocolate fudge pudding
1 egg
2 c. flour
3 Tbsp. sugar
1/2 c. raspberry preserves
1/2 c. semi-sweet chocolate chips
3 Tbsp. butter
Preparation
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Beat butter and pudding until fluffy; beat in egg.
Add flour gradually.
Shape into 1-inch balls and roll in sugar.
Place on cookie sheet and make thumb imprint.
Bake at 325\u00b0 for 15 minutes. Remove; cool and fill each imprint with 1/2 teaspoon preserves. Melt chocolate chips and butter.
Drizzle 1/2 teaspoon over each cookie.
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