Austrain Sacher Torte Cookies

Sacher torte is a classic Austrian apricot filled chocolate cake. These cookies are miniature versions of the cake; they're little, buttery cookies filled with apricot preserves and topped with chocolate frosting.

1 CUP (2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE

1/4 CUP SUGAR

1 LARGE EGG

1/4 CUP DARK UNSWEETENED COCOA

2 CUPS ALL PURPOSE FLOUR

FILLING:

1/2 cup store-bought or homemade apricot preserves (see NOTE)

FROSTING:

1/2 cup semisweet chocolate chips

2 tablespoons unsalted butter

350 F. Lightly grease

2 cookie sheets or cover with parchment paper.

In a large mixing bowl, cream the butter and sugar together. Beat in the egg until the mixture is fluffy. Sift the cocoa and flour together into the creamed mixture and blend well.

1-inch balls and place

2 inches apart on the cookie sheets.

Make an indentation in the center of each with your thumb.

12 to 15 minutes, until they feel firm and are light brown. Slide the cookies on the parchment paper off the baking sheet onto the counter top to cool or remove to wire racks.

Fill the indentation with a dot of apricot preserves.

Melt the chocolate chips and butter together in a small bowl set over hot water. Stir until smooth and drizzle over the cookies to frost them. Allow to stand until set.

36 to 48 cookies.

1/2 cup dried apricots with water in a saucepan. Heat to boiling over medium-high heat and cook for 5 minutes. Add

1/2 cup sugar and boil for 5 minutes longer. Turn into a food processor or blender and puree. If the mixture is watery, return to the saucepan and boil, stirring until the liquid is reduced.

The Great Holiday Baking Book B. Ojakangas