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Sacher Torte Cookies

This cookie recipe will be a hit whether you are making it for your family or for a potluck. Apricot is traditional but you can choose whichever fruit preserves you prefer.—Audrey Thibodeau, Gilbert, Arizona
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    about 2-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup raspberry, strawberry or apricot preserves
  • GLAZE:
  • 1/3 cup semisweet chocolate chips
  • 2 teaspoons shortening

Directions

  • Preheat oven to 325°. Cream butter and pudding mix until light and fluffy, 5-7 minutes. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in center of each.
  • Bake until set, 15-18 minutes. Cool in pans 2 minutes; remove from pans to wire racks. Fill each indentation with preserves; cool completely.
  • For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely.
Nutrition Facts
1 cookie: 133 calories, 7g fat (5g saturated fat), 24mg cholesterol, 72mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 1g protein.

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