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Sachertorte Cookies

Delightful treats that capture the rich flavors of the famous Austrian dessert in cookie form, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: Austrian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g dark chocolate About 7 oz
  • 150 g butter Softened, about 5.3 oz
  • 100 g sugar About 3.5 oz
  • 4 pieces eggs
  • 150 g flour About 5.3 oz
  • 1 tsp baking powder
  • 1 pinch salt
  • to taste Edelbitterglasur For drizzling

Method
 

Preparation
  1. Melt the dark chocolate in a water bath until smooth, stirring occasionally to prevent burning.
  2. In a mixing bowl, combine the softened butter and sugar. Beat together until light and fluffy.
  3. Incorporate eggs one by one into the butter and sugar mixture, mixing well after each addition.
  4. Stir in the melted dark chocolate until the mixture is smooth and evenly blended.
  5. Add flour, baking powder, and a pinch of salt to the chocolate mixture. Mix until a cohesive dough forms.
  6. Roll small portions of dough into balls and place them on a baking sheet lined with parchment paper with space between each cookie.
  7. Preheat your oven to 180 °C (350 °F) and bake the cookies for 10-12 minutes until firm and slightly shiny on top.
  8. Allow the cookies to cool completely before drizzling with edelbitterglasur.

Notes

Store cookies in an airtight container at room temperature for up to one week or freeze for up to a month separated by parchment paper. For variations, consider using milk chocolate instead or adding a teaspoon of vanilla extract or a sprinkle of espresso powder.