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Newsgroups: rec.food.recipes
From: burdick@evax12.eng.fsu.edu (Donna Burdick)
Subject: Sachertorte Cookies
Message-ID: <2enq87$4hb@mailer.fsu.edu>
Organization: Florida State University Computing Center
Date: 15 DEC 93 14:32:36
Cookies in the Viennese tradition from the 1982 Pillsbury Creative Holiday
Recipes book.
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
Heat oven to 325 F. Inlarge bowl, cream margarine and pdding 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; rollin 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.