Ingredients
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1 c. oleo
1 (4 1/2 oz.) pkg. instant chocolate pudding mix
1 egg
2 c. flour
Preparation
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Beat the oleo and pudding until light and fluffy.
Beat in the egg.
Gradually add the flour. Shape into 1-inch balls.
Roll in sugar.
Place 2-inches apart on ungreased cookie sheet. With thumb, make imprint in center of each cookie. Bake at 325\u00b0 for 10 to 15 minutes.
When cool, fill each imprint with jelly or jam. In small pan over low heat, melt 1 cup chocolate chips in 6 tablespoons oleo.
Frost tops.
Yields 48 to 50 cookies.
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