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Sachertorte cookies

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Ingredients/Components

sugar - 3 Tbsp
pkg - 1 1/2
flour - 2 c
semi-sweet chocolate chips - 1/2 c
egg - 1 item
butter or margarine, softened - 1 c
butter, melted - 3 Tbsp
cherry, apricot or raspberry preserves - 1 item

How to make sachertorte cookies:

In a large bowl, cream the butter and pudding until light and fluffy. Beat in the egg. Gradually add the flour until dough forms. Shape dough into 1-inch balls. Roll the balls in the sugar and place 2 inches apart on ungreased cookie sheets. Make an imprint in the center of each ball with your thumb. Bake at 325° for 15 to 18 minutes or until firm. Immediately remove from the cookie sheet. Cool. Fill each imprint with a half teaspoon of preserves. In a small saucepan, blend the chocolate chips with the melted butter. Stir over low heat until chocolate melts. Drizzle a half a teaspoon over each cookie. Makes 48 cookies.

Recipe categories: Desserts, Chocolate, Cookie and brownie.

Rating:

3.3

Average rating: 3.3, total votes: 7

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sugar, flour, margarine, philadelphia cream cheese, lemon jell-o, strawberry jell-o, about 2/3 lb