For the cookies:
1 cup butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/4 cup Dutch-process cocoa powder
2 cups all-purpose flour
For the filling:
1/2 cup apricot preserves
For the glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
Preheat oven to 350 F.
Lightly grease 2
baking sheets or line with parchment paper or non-stick baking mat.
In a large
bowl, beat the butter and sugar until light and fluffy. Beat in egg, mixing
well. Sift together
the cocoa and flour. Stir into creamed mixture and blend well.
Shape the dough
1-inch balls and place 2 inches apart on prepared baking sheets. Make an indentation
the center of each with your thumb.
Bake the cookies for 12 to 15 minutes, until
firm and are light brown. Remove to wire racks to cool.
At this point you can
cookies in airtight containers at room temperature or freeze them.
Before serving, fill the indentation of each cookie with a dot of apricot preserves.
top of a double boiler over medium heat, melt the chocolate chips and butter.
smooth. Scrape mixture into a plastic zip-lock bag and with a scissors snip
off a tiny
corner of the bag. Drizzle chocolate over the cookies.
Allow chocolate to set