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.


 1 cup butter, softened
1 (4 1/2 oz.) pkg. instant chocolate pudding mix
1 egg
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!


  1. These sound soooo tasty and so do your whipped shortbread cookies!

  2. Oh, I hope you will try them, Kitty! They are some of our very favorites!


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