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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 15 |
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This cookie recipe will be a hit whether you are making it for your family or for a potluck. You can choose whichever fruit preserves you prefer.Audrey Thibodeau, Gilbert, Arizona Ingredients:
1 cup butter, softened |
1 package (3.9 ounces) instant chocolate pudding mix |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/2 cup raspberry, strawberry or apricot preserves |
glaze: |
1/3 cup semisweet chocolate chips |
1 tablespoon butter |
Directions:
1. In a large bowl, cream butter and pudding mix until light and fluffy. Beat in egg. Gradually add flour and mix well. Shape dough into 1-1/4-in. balls; roll in sugar.
2. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
3. Bake at 325° for 15-18 minutes or until set. Cool for 2 minutes before removing to wire racks. Fill indentations with preserves.
4. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely. Yield: about 2-1/2 dozen.
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