Sachertort Cookies               




Ingredients:
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

Method:
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.