Friday, April 06, 2007
Sacher Torte Cookies
Here is another of our very favorite Christmas cookie recipes. These are great all year long for special occasions such as tea parties, showers, etc.
SACHER TORTE COOKIES
1 cup butter, softened
1 (4 1/2 oz.) pkg. instant chocolate pudding mix
1 teaspoon almond extract
2 cups flour
3 tablespoons sugar
1/2 cup apricot (or raspberry) jam
1/2 cup chocolate chips
3 tablespoons melted butter
Heat oven to 325°. In a large mixing bowl, combine butter and pudding
mix; cream together until fluffy. Beat in egg and extract. Gradually
add flour, beating at low speed with mixer until dough forms. Shape
dough into 1-inch balls. Dip balls in sugar. Place 2 inches apart on ungreased
cookie sheets. With your thumb, make an imprint in center of each ball.
Bake for 15 to 18 minutes or until cookies are firm; remove from
sheets immediately to wire racks to cool.
When cookies are cool, fill each indentation with about 1/2 teaspoon jam. At this point, you may find it helpful to place wax paper under your cooling racks to catch any drips of chocolate from the next step.
In a small saucepan, or in microwave, blend chips and butter over low heat until chocolate
melts, stirring constantly. Drizzle about 1/2 teaspoon chocolate over each cookie.
Yield: About 4 dozen cookies.
These look pretty and fancy but are very easy to make. I found this recipe in a Yankee magazine article about the Wellesley Cookie Exchange. What a great recipe!