1 cup butter or margarine, softened
¼ cup sugar
1 egg
¼ cup cocoa powder
2 cups self-rising flour
½ cup apricot preserves
Chocolate Frosting (below)

Preheat oven to 350°F.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg.  Beat in cocoa powder and flour.  Shape the dough into ¾-inch balls.  Place, 1-inch apart on UNGREASED cookie sheets.  Make an indentation in the center of each cookie.

Bake 12 to 15 minutes or until firm and set.  Remove from cookie sheets; cool on a wire rack.

Fill indentations with apricot preserves.  Drizzle with Chocolate Frosting; let stand until set.

CHOCOLATE FROSTING

½ cup semisweet chocolate morsels
2 tablespoons butter or margarine

In a small saucepan over low heat, melt chocolate and butter, stirring constantly, until the mixture is smooth.

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