Sachertorte Cookies

• 1 c. butter or margarine, softened
• 1 (4 1/2 oz.) pkg. instant chocolate pudding and pie filling
• 1 egg
• 2 c. flour
• 3 Tbsp. sugar
• cherry, apricot or raspberry preserves
• 1/2 c. semi-sweet chocolate chips
• 3 Tbsp. butter, melted

1. In a large bowl, cream the butter and pudding until light and fluffy.
2. Beat in the egg.
3. Gradually add the flour until dough forms.
4. Shape dough into 1-inch balls.
5. Roll the balls in the sugar and place 2 inches apart on ungreased cookie sheets.
6. Make an imprint in the center of each ball with your thumb. Bake at 325u0b0 for 15 to 18 minutes or until firm.
7. Immediately remove from the cookie sheet.
8. Cool.
9. Fill each imprint with a half teaspoon of preserves.
10. In a small saucepan, blend the chocolate chips with the melted butter.
11. Stir over low heat until chocolate melts. Drizzle a half a teaspoon over each cookie.
12. Makes 48 cookies.

butter, instant chocolate pudding, egg, flour, sugar, semisweet chocolate chips, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230591 (may not work)