Ingredients
- 1 c margarine or butter, softened
- 4 1/2-oz. instant chocolate pudding and pie filling mix
- 1 egg
- 2 c all-purpose flour
- 3 T sugar
- 1/2 c apricot or cherry preserves
- 1/2 c semi-sweet chocolate chips
- 3 T margarine or butter, melted
Directions
Heat oven to 325 F. In large bowl, cream margarine and pudding mix until light and fluffy; beat in egg. Lightly spoon flour into measuring cup; level off. Gradually add flour at low speed until well mixed and dough forms. Shape into 1-inch balls; rolling sugar place 2 inches apart on ungreased cookie sheets. With thumb make imprint in center of each cookie.
Bake a t 325 F for 15 to 18 minutes or until firm to touch. Remove from cookies sheets immediately. Cool. Bill each imprint with 1/2 teaspoon preserves. In small sauce pan, blend chocolate chips and margarine over low heat until chocolate melts, stirring constantly. Drizzle 1/2 teaspoon over each cookie. 48 cookies
High Altitude--Above 3500 feet: Bake at 350F for 12 to 15 minutes
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Submitted 6/13/05.
Source: Pillsbury Creative Holiday Recipes
Submitted By: Shelly Black
shellack@aol.com
Sachertorte Cookies