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Raspberry Sachertorte Cookies




Source of Recipe


Internet


List of Ingredients




1 cup butter, softened
1 (3.9 ounce) package chocolate instant pudding mix
1 large egg
2 cups flour
3 Tbsp sugar
1/2 cup seedless raspberry jam
1/2 cup semisweet chocolate morsels
3 Tbsp butter


Recipe



Beat 1 cup butter and pudding mix at medium speed with an electric mixer until fluffy. Add egg, beating until blended. Gradually add flour, beating at low speed until blended. Shape into 1 inch balls; roll in sugar, and place 2 inches apart on lightly greased baking sheets. Press thumb in center of each cookie, making an indentation. Bake at 325 degrees for 12 to 15 minutes. Remove to a wire rack to cool. Spoon about 1/2 tsp jam into each indentation. Next melt chocolate morsels and 3 Tbsp butter in a small heavy-duty zip top plastic bag; seal. Submerge in hot water until chocolate melts; knead mixture until blended. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cookies. Yield: 3 dozen.