Chyrel's Recipes From Friends

Sachertort Cookies Recipe

Sachertort Cookies               

1 cup butter or margarine, softened ( butter is always best )
1 (3.9-ounce) package chocolate instant pudding mix
1 large egg
2 cups all-purpose flour
3 tablespoons sugar
1/2 cup seedless raspberry jam
1/2 cup (3 ounces) semisweet chocolate morsels
3 tablespoons butter or margarine

Beat 1 cup butter and pudding mix at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
Gradually add flour, beating at low speed until blended.
Shape into 1-inch balls; roll in sugar, and place 2 inches apart on lightly greased baking sheets.
Press thumb in center of each cookie, making an indentation. Bake at 325 for 12 to 15 minutes. Remove to wire racks to cool. Spoon about 1/2 teaspoon jam into each indentation.
Place chocolate morsels and 3 tablespoons butter in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts; knead mixture until blended. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cookies.
Yield: 3 dozen.

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