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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Sachertorte Cookies |
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Serves: 48 Print this RecipePhyllis Wolf - Salem, Oregon Bake-Off® Contest 30, 1982 Prize Winner Elegant yet easy, these chocolate cookies are filled with apricot or cherry preserves and drizzled with a chocolate glaze. 1 cup margarine or butter, softened 1 3.9 ounce package instant chocolate pudding mix and pie filling mix 1 egg 2 cups all-purpose flour 3 tablespoons sugar 2/3 cup apricot preserves or cherry preserves 1/2 cup semisweet chocolate chips 3 tablespoons margarine or butter Heat oven to 325°F. In large bowl, beat 1 cup margarine and pudding mix until light and fluffy. Add egg; blend well. Gradually add flour; mix well. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie. Bake at 325°F. for 15 to 18 minutes or until firm to touch. Immediately remove from cookie sheets. Cool completely. Fill each indentation with 1/2 teaspoon preserves. In small saucepan over low heat, melt chocolate chips and 3 tablespoons margarine, stirring until smooth. Drizzle 1/2 teaspoon glaze over each cookie. HIGH ALTITUDE - Above 3,500 feet: Bake at 350°F. for 12 to 15 minutes. Nutrition Per Serving: Calories 90; Protein 1g; Carbohydrate 11g; Fat 5g; Sodium 90mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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