Sacher Cookies

JoEllen Fortenberry Ford


I found these in my collection, untried. Today Damian 10, and Kathryn 8,helped me make them. They were that easy! They are from "Taste of Home Cookies, 2011, Catherine Cassidy, ED. I couldn't believe how easy, yet nice enough for any occasion, they are to make.

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★★★★★ 3 votes
2 1/2 cookies, 2 inch
25 Min
15 Min


1 c
butter, soft
1 pkg
instant chocolate pudding mix
2 c
all purpose flour
1/4 c
1/2 c
apricot preserves, or raspberry


1/3 c
semisweet chocolate chips
1 Tbsp


Step 1 Direction Photo

1In a large bowl, cream butter and pudding mix until light and fluffy. Beat in egg. Gradually add flour and mix well. Shape dough into 1 1/4 to 2 inch balls; roll in sugar.

Step 2 Direction Photo

2Place 2 in. apart on ungreased baking sheets.( I used Silpat silacon sheets). Using the end of a wooden spoon handle, make a straight down indentation in the center in the center of each ball, but not all the way down.

Step 3 Direction Photo

3Bake at 325 degrees for 15 minutes or until set. There will be no real color change. Cool 2 minutes before removing to wire racks. Handle gently. Pill indentations with preserves.

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4For glaze, in a microwave, melt chocolate chips and butter in a bowl; stir until smooth. Cool slightly. Drizzle over cookies, using a pastry bag or fork. Cool completely.

About this Recipe

Course/Dish: Cookies, Chocolate