Sacher Torte Cookies Recipe

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Sacher Torte Cookies Recipe
Sacher Torte Cookies Recipe photo by Taste of Home
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Sacher Torte Cookies Recipe

Read Reviews
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Publisher Photo
This cookie recipe will be a hit whether you are making it for your family or for a potluck. You can choose whichever fruit preserves you prefer.—Audrey Thibodeau, Gilbert, Arizona
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup raspberry, strawberry or apricot preserves
  • GLAZE:
  • 1/3 cup semisweet chocolate chips
  • 2 teaspoons shortening

Directions

Preheat oven to 325°. Cream butter and pudding mix until light and fluffy. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in center of each.
Bake until set, 15-18 minutes. Cool in pans 2 minutes; remove from pans to wire racks. Fill each indentation with preserves; cool completely.
For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely. Yield: about 2-1/2 dozen.
Originally published as Sacher Torte Cookies in Reminisce Extra February 1994, p45

Nutritional Facts

1 cookie: 133 calories, 7g fat (5g saturated fat), 24mg cholesterol, 72mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 1 cup butter, softened
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup raspberry, strawberry or apricot preserves
  • GLAZE:
  • 1/3 cup semisweet chocolate chips
  • 2 teaspoons shortening
  1. Preheat oven to 325°. Cream butter and pudding mix until light and fluffy. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in center of each.
  2. Bake until set, 15-18 minutes. Cool in pans 2 minutes; remove from pans to wire racks. Fill each indentation with preserves; cool completely.
  3. For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely. Yield: about 2-1/2 dozen.
Originally published as Sacher Torte Cookies in Reminisce Extra February 1994, p45

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Reviews forSacher Torte Cookies

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MY REVIEW
KristiJo User ID: 887218 17323
Reviewed Dec. 18, 2012

"It's my son's favorite cookie and I even use gluten free flour and sugar free pudding mix:)"

MY REVIEW
Kmcl User ID: 4202589 72203
Reviewed Nov. 30, 2011

"After reading the previous review, I increased the flavor by substituting 1/4 cup of the flour for 1/4 cup baking cocoa powder. They are real rich tasting. I will make again. Note: Recipe only make about 28 cookies."

MY REVIEW
trcmadera User ID: 1761590 17321
Reviewed Nov. 12, 2011 Edited Jan. 31, 2017

"this cookie was to bland. my grandkids did not like this cookies and they like anything with chocolate. Sorry just was not a very good cookie."

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