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1
Preheat the oven to 350 F. Lightly grease 2 cookie sheets or cover with parchment paper.
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2
In a large mixing bowl, cream the butter and sugar together.
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3
Beat in the egg until the mixture is fluffy.
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4
Sift the cocoa and flour together into the creamed mixture and blend well.
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5
Shape the dough into 1-inch balls and place 2 inches apart on the cookie sheets.
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6
Make an indentation in the center of each with your thumb.
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7
Bake the cookies for 12 to 15 minutes, until they feel firm and are light brown.
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8
Slide the cookies on the parchment paper off the baking sheet onto the counter top to cool or remove to wire racks.
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9
Fill the indentation with a dot of apricot preserves.
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10
Melt the chocolate chips and butter together in a small bowl set over hot water.
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11
Stir until smooth and drizzle over the cookies to frost them.
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12
Allow to stand until set.
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13
NOTE: To make apricot preserves from dried apricots, cover 1/2 cup dried apricots with water in a saucepan.
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14
Heat to boiling over medium-high heat and cook for 5 minutes.
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15
Add 1/2 cup sugar and boil for 5 minutes longer.
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16
Turn into a food processor or blender and puree.
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17
If the mixture is watery, return to the saucepan and boil, stirring until the liquid is reduced.
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18
The Great Holiday Baking Book B. Ojakangas
