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!