Sachertorte Squares

Ingredients

 * 1 cup (2 sticks) butter or margarine
 * 1 2/3 cups sugar
 * 2/3 cup cocoa
 * 3 eggs
 * 1 1/2 tsp vanilla extract
 * 1 1/4 cups all-purpose flour
 * 1/4 tsp baking powder
 * 1/4 tsp salt
 * 1/2 cup apricot or seedless black raspberry preserves
 * Satiny chocolate glaze (recipe follows)

Directions

 * 1) Heat oven to 325 °F.
 * 2) Melt butter in medium saucepan.
 * 3) Add Sugar and cocoa; stir until well blended.
 * 4) Remove from heat.
 * 5) Add eggs, one at a time, beating well after each addition.
 * 6) Stir in vanilla. Stir together flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended.
 * 7) Spread batter into prepared pan.
 * 8) Bake 16 to 20 minutes or until top springs back when touched lightly.
 * 9) Cool 10 minutes.
 * 10) Invert onto cookie sheet.
 * 11) Carefully peel off paper.
 * 12) Cool thoroughly.
 * 13) Cut in half lengthwise, then crosswise, forming 4 rectangles.
 * 14) Spread preserves over two rectangles.
 * 15) Top with remaining two rectangles.
 * 16) Cut into squares, about 1-1/2 inches; place on wire rack with wax paper beneath to catch drips while glazing.
 * 17) Prepare satiny chocolate glaze
 * 18) Spoon glaze over each square, allowing glaze to drizzle down sides.
 * 19) Garnish with almonds.

Makes 2-1/2 dozen cookies.

Satiny chocolate Glaze

 * 1) Melt 2tbsp butter in small saucepan over low heat
 * 2) Add 3 tbsp cocoa and 2 Tbsp water, stirring constantly until mixture thickens. (Do not boil.)
 * 3) Remove from heat.
 * 4) Gradually add 1 cup powdered sugar and 1/2 tsp vanilla, beating with a whisk until smooth
 * 5) add additional water 1/2 teaspoon at a time until glaze reaches desired consistency.

Makes about 3/4 cup glaze.