Sacre Torte Cookies

My friend, Kristen Klaus, gave me this recipe years ago.  It was the holiday season and I remember making these cookies with her in her apartment in Menlo Park.  I don't know if she still makes them, but I do--almost every Christmas!  They're that kind of cookie.  And the chocolate and raspberry flavors are very festive.  The preparation is simple enough that now my children can make them on their own.

Sachertorte Cookies
Makes about 30 cookies

1 cup butter, at room temperature
1 (3.9oz) box of instant chocolate pudding (not the cook and serve kind)
1 egg
2 cups flour
3 Tblsp sugar
1/2 cup raspberry jam (I like Bonne Maman)
1/2 cup semisweet chocolate chips
3 Tblsp butter, melted

Heat the oven to 325 degrees.

Cream butter in a large bowl with a hand mixer.  Add pudding mix and egg, mix again.  Add flour, mix thoroughly.  Form the dough into 1" balls.

Roll the balls in sugar and make an indent in the center of each ball with your thumb.  Bake on a cookie sheet lined with parchment for 15-18 minutes.

Let the cookies cool, then fill the indents in the cookies with raspberry jam.

Melt the butter and chips together in a glass bowl in the microwave (microwave for 30 seconds, stir, repeat). Line the cookies up close to one another on a piece of foil.  Dip a spoon in the melted chocolate mixture and drizzle it over the cookies.  Let cool.

These cookies can be packed and frozen, or consumed immediately.  Your choice!