Recipe: Sacher Torte Cookies (1986)

SACHER TORTE COOKIES

1 cup butter, softened
1 (3.9-ounce) package instant chocolate pudding mix
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
3 tablespoons sugar
1/2 cup apricot preserves
1/2 cup semisweet chocolate chips
3 tablespoons butter, melted

Preheat oven to 325 degrees F.

In large mixing bowl combine butter and dry pudding mix; cream together until fluffy. Beat in egg and almond extract. Gradually add flour, beating at low speed with mixer until dough forms.

Shape pieces of dough into 1-inch balls. Roll balls in sugar. Place 2 inches apart on ungreased baking sheet. With your thumb, make an imprint in the center of each cookie.

Bake for 15 to 18 minutes or until cookies are firm; remove from cookie sheet immediately. Cool.

Fill each indentation with 1/2 teaspoon of preserves.

In a small saucepan, blend chocolate chips and butter over low heat until chocolate melts, stirring constantly. Drizzle 1/2 teaspoon chocolate over each cookie.

Makes about 36 cookies
Source: The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery, 1986 (attributed to Maureen Robinson)