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Sacher Torte Cookies

These are very pretty cookies that add color and textural interest to any cookie platter. The recipe came from "The Wellesley Cookie Exchange Cookbook" by Susan Mahnke Perry.

1 cup butter, softened
1 package (4 1/2 ounce) instant chocolate pudding mix
1 egg
1 teaspoon almond extract
2 cups flour
3 tablespoons sugar
1/2 cup apricot preserves
1/2 cup semisweet chocolate chips
3 tablespoons butter, melted

Preheat oven to 325 degrees.

In a large mixing bowl, combine butter and pudding mix; cream together until fluffy. Beat in egg and almond extract. Gradually add flour, beating at low speed with mixer until dough forms.

Shape into 1-inch balls. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets. With your thumb, make an indentation in the center of each cookie. Bake for 15 to 18 minutes or until cookies are firm. Remove from cookie sheets immediately. Cool.

Fill each indentation with 1/2 teaspoon of preserves. In a small saucepan, blend the chips and butter over low heat until chocolate melts, stirring constantly. Drizzle 1/2 teaspoon of chocolate over each cookie in a random pattern. Makes about 3 dozen cookies.

-- By Betsy Kline, Post-Gazette copy editor

Originally published on Sunday, December 13, 1998

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