2/3 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt
2 (1-ounce) squares white baking chocolate, chopped
2 tablespoons apricot spreadable fruit preserves
4 (1-ounce) squares white baking chocolate, chopped
2 teaspoons shortening
Combine sugar and butter in bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until mixed. Add flour, cocoa and salt; beat at low speed until well mixed.
Wrap dough in plastic food wrap. Refrigerate 1 hour or until firm.
Heat oven to 375°F.
Shape dough into 1 1/8-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of spoon (edges may crack slightly). Bake 10-12 minutes or until edges are set. Cool on cookie sheets 1 minute. Cool completely on cooling rack.
Place 2 ounces white chocolate in 1-quart saucepan. Cook over low heat until melted; stir in preserves. Spoon heaping 1/4 teaspoon white chocolate mixture into center of each cookie.
Melt 4 ounces white chocolate and shortening in 1-quart saucepan over low heat; stir until smooth. Drizzle over each cookie. Let stand until set.