These beautiful cookies look lovely on any dessert tray or sweet table and taste wonderful, too. (The secret is in the pudding.)

Directions

For the Cookies

1. Preheat oven to 375 degrees Fahrenheit.

2. Cream margarine, sugar, and ﬂour. Add pudding mix, and blend thoroughly. Shape into small balls (a mini ice cream scoop or mini melon scoop is perfect for this), and place on cookie sheets, one and a half inches apart.

3. Using the tines of a fork, ﬂatten the cookies. Bake for 10 to 12 minutes.

For the Drizzle

1. After the cookies have cooled, melt chocolate in a double boiler (or see tip).

2. Drizzle the cookies with chocolate and allow to set. Use remaining chocolate to sandwich the cookies together, re-warming the chocolate, if necessary.

Tips:

Here’s an easy way to melt the chocolate: Place the chocolate in a ziplock bag, zip, and place in the microwave. Heat for 45 seconds. If the chocolate needs to melt more, turn the microwave back on for another 15–30 seconds. Watch that it doesn’t burn. Carefully snip the corner of the bag to drizzle the chocolate out onto the cookies.