Sachertorte Cookies II
A chocolate thumbprint-type cookie with a cherry filling and chocolate glaze. Inspired by the famous Viennese Sachertorte.
1 cup butter, softened
1 (3.9-ounce) package instant chocolate pudding and pie filling mix (example: Jell-O brand)
1 large egg
1 teaspoon almond extract
2 cups all-purpose flour
3 tablespoons granulated sugar
2/3 cup cherry preserves
1/2 cup semi-sweet chocolate chips
3 tablespoons butter
Pre-heat oven to 325F.
In a large bowl combine 1 cup butter and pudding mix; beat until light and fluffy. Beat in egg and extract.
Gradually stir in flour; mix well. Shape dough into 1-inch balls, then roll in granulated sugar. Place cookies 2 inches apart on ungreased cookie sheet. With thumb, make indentation in center of each cookie.
Bake 15 to 18 minutes or until firm to the touch. Immediately remove to wire racks to cool. When completely cooled, fill each indentation with 1/2 teaspoon cherry preserves.
For the glaze, in a small saucepan, melt chocolate chips and 3 tablespoons butter over low heat, stirring until smooth. Drizzle over cookies. Decorate if desired.
Photo by 1SarahSmith under Creative Commons license.
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