Oh boy you guys, do I have a GREAT recipe for you today. Not kidding, this was one of my mom's most famous and most requested recipes. It was a staple in our household. It was expected at all Christmas parties she attended. And I am so excited to share it with you: sachertorte cookies!
Also, these cookies gave rise to a sort of idiom particular to our household..."sachertorte syndrome," which. meant that she had worked on these cookies for long enough that she didn't really want any by the time she was done (and if you're about to make this recipe, don't worry; this is only because she made them over and over. And also it's a short-lived syndrome.) This was such a funny mom-ism, she would use it to refer to other recipes, like, 'I've been slaving over the spaghetti for so long, it's giving me sachertorte syndrome.' But like I said, don't let let that intimidate you! If you're only making one batch, you should avoid sachertorte syndrome.
Now, ok, these cookies aren't inherently Christmas-y. But to me, they are the epitome of Christmas. Legitimately, December 25th isn't allowed to come until these cookies have been made. You also may be wondering how to pronounce these delicious treats. I've actually heard it a bunch of different ways and I'm not here to provide you with the official pronunciation because I don't know! But Mom always said them like "soccer torte," so that's how I choose to say them too.
Sachertorte is actually traditionally a cake. According to Wikipedia, it was a confection invented by an Austrian man named Franz Sacher in the 1830s when he was a young apprentice baker. It's a chocolate sponge cake with apricot jam sandwiched between layers of dark chocolate ganache. YUM.
But this particular recipe cookie-fies the traditional cake. They use deliciously spongey cookie bases made with pudding mix, filled with the jam of your choice and topped with dark chocolate. And they are dreamy. In fact, mom usually doubled or tripled this recipe because they were so popular! So get excited!!
Now, one annoying caveat about these cookies that sort of adds to their lore...no one can find mom's original recipe for these. We've been looking for it for years and it seems to have just... vanished. Luckily, I made them with her enough times that I was able to sort through other similar recipes online and put together at least a close replica. And someday, when we hopefully find her recipe, I'll go back and update this post. But for now, let's forge ahead! And I'll try to capture some of my mom's cookie wisdom as I go!
First, you make your dough! Using a stand or hand mixer, combine the margarine and chocolate pudding mix until it's light and fluffy. (If your margarine isn't fully softened, this will be much harder!) Then mix in one egg. Slowly and carefully, add in your flour. And this is your dough! It should be nice and airy.
And a note to all your cookie dough eaters out there: this dough may look delicious, but admittedly, it doesn't have a ton of flavor at this point. You need the filling and the glaze! I just say this so you aren't disappointed when you decide to chow down on some dough.
Ok next, roll your dough into 1-inch balls and roll in sugar. Put the balls about 2 inches apart on an ungreased cookie sheet.
Now, using your fingers, press down and make a little well in the center of each cookie. This is where the filling will go! They should look something like this:
Then bake! And when they come out of the oven, let them cool completely on a rack before continuing.
Ok, remember the origin story of this cake/these cookies? From Austria? Traditionally, these are always made with apricot jam. But let's be real, apricots aren't everyone's cup of tea. So what my mom always did was fill half of them with apricot jam (for tradition?) and the other half with raspberry. So I always do the same to honor her method! But baby, you do you. Use whatever kind of jam you want! I think I've even seen that mint jelly works really well in these! If you try that, let me know how it works out!
Don't those already look delicious?^^ So anyway, once they're all filled with jam, time to make the glaze! Melt the chocolate and butter/shortening in a double boiler (or in a glass bowl balanced over simmering water if you're low rent, like me) and then drizzle the chocolate so that it completely covers the jam. And then let cool and that's it!
Ok, anecdote time! And if you don't care, please feel free to skip ahead. But like I said, Mom made these cookies every year. And one year, I was dating this guy who thought he really knew his way around a kitchen. Insert eye roll here. He didn't. So anyway, he came over to my house and Mom had a plate of sachertorte cookies out for us to munch on. And my then-boyfriend looked at these amazing cookies and said, "You know, if you really want these to be glossy on top, you should add paraffin wax to the chocolate." Mom screwed up her face at him. "Yeah," she said, "But then you'd be eating wax. I'll pass." Hahahaha. To no one's surprise, that relationship didn't last.
Moral of the story: you don't need to add paraffin wax to your confections; butter or shortening does the same thing and then you don't have to eat wax. Moral part 2: don't date guys who mansplain baking to your mom.
And there you have it, folks! Sachertorte cookies! This is such an incredibly special recipe to me and my family and I'm so happy to be sharing it with you. If you make it, please let me know how it goes in the comments below. And last but not least, Merry Christmas! XOXO
INGREDIENTS
1 cup margarine or 1 cup butter, softened
1 (4 ounce) package instant chocolate pudding mix
1 egg
2 cups flour
3 tablespoons sugar
2⁄3 cup apricot preserves or 2/3 cup raspberry preserves (or any jam of your choosing!)
1⁄2 cup dark chocolate chips
3 tablespoons margarine or butter (can also use shortening)
DIRECTIONS
Preheat oven to 325º.
In a stand mixer or large bowl with hand mixer, combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; mix well.
Slowly add flour; blend well.
Shape dough into 1-inch balls. Roll each ball in sugar until coated.
Place balls 2 inches apart on ungreased cookies sheets.
With thumb, make indentation/well in center of each cookie.
Bake at 325º for 15-18 minutes or until firm to the touch. Immediately transfer to cooling rack.
Cool for at least 15 minutes.
Fill each indentation with 1/2 teaspoon preserves.
In double boiler or glass bowl over water simmering in small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth.
Drizzle glaze evenly over cookies.
Enjoy!