Zutaten für Sachertorte Cookies
- 1 cup (2 sticks) margarine
- Instant Chocolate Pudding Mix
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- Apricot Preserves
- Semi Sweet Chocolate Chips
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Zubereitung von Sachertorte Cookies
- Preheat oven to 325°F (160°C).
- In a large bowl, cream together 1 cup (2 sticks) of margarine and 1 (3.4 ounce) package of instant chocolate pudding mix until light and fluffy.
- Beat in 1 large egg until well combined.
- Gradually add 2 1/2 cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Roll dough into 1-inch balls.
- Roll each ball in 1/2 cup granulated sugar.
- Place cookies 2 inches apart on ungreased baking sheets.
- Use your thumb to make an indentation in the center of each cookie.
- Bake for 15-18 minutes, or until the edges are lightly golden brown and the cookies are firm to the touch.
- Immediately remove cookies from baking sheets and let cool for 15 minutes.
- Once completely cool, fill each indentation with 1/2 teaspoon apricot preserves.
- In a small saucepan, melt 6 ounces of semi-sweet chocolate chips and 3 tablespoons of margarine over low heat, stirring constantly until smooth and glossy.
- Drizzle the chocolate glaze evenly over the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
251g
Fat
54g
Carbs
43g