Austrian Sacher Torte Cookies

• 1 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1 lg. egg
• 1/4 cup dark unsweetened cocoa
• 2 cups all-purpose flour
• 1/2 cup store-bought
• homemade apricot preserves (see NOTE)
• 1/2 cup semisweet chocolate chips
• 2 tbsp. unsalted butter

1. Preheat the oven to 350 F. Lightly grease 2 cookie sheets or cover with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together.
3. Beat in the egg until the mixture is fluffy.
4. Sift the cocoa and flour together into the creamed mixture and blend well.
5. Shape the dough into 1-inch balls and place 2 inches apart on the cookie sheets.
6. Make an indentation in the center of each with your thumb.
7. Bake the cookies for 12 to 15 minutes, until they feel firm and are light brown.
8. Slide the cookies on the parchment paper off the baking sheet onto the counter top to cool or remove to wire racks.
9. Fill the indentation with a dot of apricot preserves.
10. Melt the chocolate chips and butter together in a small bowl set over hot water.
11. Stir until smooth and drizzle over the cookies to frost them.
12. Allow to stand until set.
13. Makes 36 to 48 cookies.
14. NOTE: To make apricot preserves from dried apricots, cover 1/2 cup dried apricots with water in a saucepan.
15. Heat to boiling over medium-high heat and cook for 5 minutes.
16. Add 1/2 cup sugar and boil for 5 minutes longer.
17. Turn into a food processor or blender and puree.
18. If the mixture is watery, return to the saucepan and boil, stirring until the liquid is reduced.
19. The Great Holiday Baking Book B. Ojakangas

unsalted butter, sugar, egg, cocoa, flour, storebought, preserves, chocolate chips, unsalted butter

Taken from www.foodgeeks.com/recipes/20422 (may not work)