Sacher Torte Cookies from Austria

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Sacher Torte Cookies from Austria

 

Makes about 42

 

For the cookies:

1 cup butter, at room temperature

1/4 cup granulated sugar

1 large egg

1/4 cup 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

 

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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