For today's special feature, here is one of our favorite Christmas cookies. I have made these each Christmas for at least 25 years and it would just not seem like Christmas without them. One of my daughters likes these so much that I give her some for Christmas each year on a special new holiday plate or in a special holiday tin.
SACHER TORTE COOKIES
1 cup butter, softened
1 (4 1/2 oz.) pkg. instant chocolate pudding mix
1 egg
1 teaspoon almond extract
2 cups flour
3 tablespoons sugar
1/2 cup apricot (or raspberry) jam
1/2 cup chocolate chips
3 tablespoons melted butter
Heat oven to 325°.
In a large mixing bowl, combine butter and pudding mix; cream together until fluffy. Beat in egg and extract.
Gradually add flour, beating at low speed with mixer until dough forms. Shape dough into 1” balls. Dip balls in sugar. Place 2” apart on ungreased cookie sheets. With your thumb, make an imprint in center of each ball.
Bake for 15 to 18 minutes or until cookies are firm; remove from sheets immediately to wire racks to cool. When cookies are cool, fill each indentation with about 1/2 teaspoon jam. In a small saucepan, or in microwave, blend chips and butter over low heat until chocolate melts, stirring constantly. Drizzle about 1/2 teaspoon chocolate over each cookie.
Yield: About 4 dozen cookies.
This is one of our very favorite Christmas cookie recipes. They look pretty and fancy but are very easy to make. I believe I found the recipe in a Yankee magazine article about the Wellesley Cookie Exchange.
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