Now that the weather is cooling down and the days are getting shorter, I’m starting to get the itch to bake and cook comfort foods. My daughter and I got together for an entire weekend of cookie baking last year at Christmas time and we ended up with so many cookies and so many different kinds, it was so fun and all of the cookies went over really well. One of the cookie recipes that we used was this one, and for the longest time I wasn’t able to find it again…..then today as I was thumbing through my books, there it was, calling my name. These are really simple and incredibly yummy.
I started by creaming some butter and chocolate pudding together, then I dropped an egg in there and gave it a stir with the mixer. Some flour to finish the deal.
I rolled the cookies into balls, and then rolled them in sugar then I used a wooden spoon to make the indentations. Place them on a baking sheet at 325 for 15 – 18 minutes.
There was some caramel in the cupboard, so I put that in the centers for the first dozen, then I used raspberry jam in the second dozen. Drizzle some melted chocolate chips and butter and serve. These keep fairly well in the fridge for 4 – 5 days too.
Sacher Torte Cookies
Adapted From Taste of Home
1 C butter
1 package (3.9 oz) instant chocolate pudding
2 C flour
1/4 C sugar
1/2 C apricot, raspberry or strawberry preserves
1/3 C semisweet chocolate chips
1 Tbsp butter
In a large mixing bowl, cream butter and pudding mix. Beat in egg. Stir in flour until thoroughly combined. Shape dough into 1 1/4 in. balls; roll in sugar. Place 2 inches apart on and un-greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 325 degrees for 15 – 18 minutes or until set. Remove cookies from the baking sheets and onto a wire rack and fill the centers with preserves. For the glaze, in a small microwave safe bowl, melt chocolate chips and butter. Cool slightly, stir until smooth. Drizzle over cookies. Yields about 2 dozen.