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Sacher Torte Cookies

Sacher Torte Cookies Recipe

Makes about 42

Ingredients

For the cookies:

1 cup butter, at room temperature

1/4 cup granulated sugar

1 large egg

1/4 cup Dutch-process cocoa powder

2 cups all-purpose flour

For the filling:

1/2 cup apricot preserves

For the glaze:

1/2 cup semi-sweet chocolate chips

2 tablespoons unsalted butter

Method

Preheat oven to 350 F.
Lightly grease 2
baking sheets or line with parchment paper or non-stick baking mat.
In a large
mixing
bowl, beat the butter and sugar until light and fluffy. Beat in egg, mixing
well. Sift together
the cocoa and flour. Stir into creamed mixture and blend well.
Shape the dough
into
1-inch balls and place 2 inches apart on prepared baking sheets. Make an indentation
in
the center of each with your thumb.
Bake the cookies for 12 to 15 minutes, until
they feel
firm and are light brown. Remove to wire racks to cool.
At this point you can
store the
cookies in airtight containers at room temperature or freeze them.

Before serving, fill the indentation of each cookie with a dot of apricot preserves.

In the
top of a double boiler over medium heat, melt the chocolate chips and butter.
Stir until
smooth. Scrape mixture into a plastic zip-lock bag and with a scissors snip
off a tiny
corner of the bag. Drizzle chocolate over the cookies.
Allow chocolate to set
before
serving.
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