Sacher Torte is an Austrian apricot-filled chocolate cake; these are the cookie version of the torte. A coating of apricot jam hugs a coffee-flavored, crisp, chocolate cookie and is completed with a dollop of vanilla-infused whipping cream over which minute dots of cocoa powder are sprinkled.
Ingredients: 2 squares unsweetened baking chocolate, 1/3 cup vegetable shortening, 3/4 cup granulated sugar, 1 egg, 1 tablespoon coffee crystals, 1 1/2 cups all-purpose flour, 1 cup apricot jam, 1 1/2 cups whipping cream, 1/4 teaspoon vanilla extract, cocoa powder for sprinkling.
Instructions: Preheat oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside.
Melt chocolate in microwave until smooth when stirred; allow to cool.
In a large mixing bowl, cream shortening with sugar; blend in egg, coffee, then melted chocolate. Gradually mix in flour until thoroughly incorporated.
Turn dough out on well-floured surface and roll out 1/4-inch thick. Cut out circles, about 2 inches in diameter. Place on prepared pans about an inch apart. Bake 8-10 minutes until firm. Transfer cookies to wire racks to cool completely.
When ready to serve, spread apricot jam on each cookie. Whip cream with vanilla until doubled in volume; spoon a dollop of whipped cream on top of the jam and sprinkle with cocoa.
Makes about 3 dozen.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.
Cookies Rule!!!
No comments:
Post a Comment