Tuesday, December 19, 2006

Sacher torte cookies

submitted by Mrs. T

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” balls. Dip balls in sugar. Place 2” 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. 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.

This is one of our very favorite Christmas cookie recipes. They look
pretty and fancy but are very easy to make. I believe I found the recipe in a Yankee magazine article about the Wellesley Cookie Exchange.


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