BLACK FOREST COOKIES
These rich, chewy cookies were inspired by black forest cake, a classic German dessert that combines chocolate and cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
- Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
- Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
- Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
BLACK FOREST COOKIES
From Everyday Food. I haven't tried these yet, but am planning adding to my Holiday cookie baskets. Update: Thanks to Gayla's kind review I had to make these NOW. Soooo glad I did, some of the best cookies I've ever made. Almost like a chocolate covered cherry cookie. Maybe I just make big cookies, but I only ended up with about 24, and 11 1/2 minutes was just the right bake time for my oven.
Provided by kitchenslave03
Categories Drop Cookies
Time 2h40m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs til smooth.
- Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
- Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
BLACK FOREST THUMBPRINT COOKIES
A different take on Thumbprint cookies. This is a recipe from my childhood, and is a wonderful adornment to any Christmas tray.
Provided by Lucky Ducky
Categories Dessert
Time 28m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar. Add egg and vanilla. Beat well. Add dry ingredients until combined. Shape into 48 - 1 inch balls. Place on ungreased cookie sheet and make thumbprint in center of each cookie. Place a maraschino cherry into each indentation.
- Melt chocolate chips and condensed milk just until soft. Stir in 4 tsp cherry juice and spoon about 1 tsp of frosting on top to cover cherry. Add more cherry juice if frosting needs to be thinned. Bake at 350F for 8-10 minutes.
Nutrition Facts : Calories 82.3, Fat 3.3, SaturatedFat 2, Cholesterol 10.6, Sodium 28.3, Carbohydrate 13.2, Fiber 0.7, Sugar 9.3, Protein 1.1
BLACK FOREST COOKIES
Make and share this Black Forest Cookies recipe from Food.com.
Provided by CookingMonster
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream margerine and pudding powder together.
- Beat in egg.
- Mix in flour.
- Shape into small balls.
- Roll balls in sugar.
- Place on greased cookie sheet.
- Make a dent in each one with thub.
- Bake in 325 oven for 5 minutes.
- remove and dent with thumb.
- Continue to bake for 10-15 minutes.
- Fill dents with jam or cherry.
- Melt chocholate and margerine over low heat.
- stir glaze tops of cool cookies.
- Makes about 4 dozen.
Nutrition Facts : Calories 176.7, Fat 10.8, SaturatedFat 2.6, Cholesterol 8.8, Sodium 168.5, Carbohydrate 19.1, Fiber 1, Sugar 7.5, Protein 1.9
BLACK FOREST CRINKLE COOKIES
From Cuisine at Home 2006 Cookie Book. Chocolate crinkles with dried cherries and chocolate added for extra richness.
Provided by Bettie 2
Categories Dessert
Time 38m
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Whisk flour, sugar, baking powder, and salt together, set aside.
- Melt butter.
- Add cocoa to melted butter, whisking until smooth.
- Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
- Stir chocolate mixture into flour mixture until just combined.
- Fold chocolate chips and cherries into the dough until evenly distributed.
- Shape into generous two inch balls.
- Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
- Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.
BLACK FOREST COOKIES (2004)
Steps:
- Heat oven to 350F. Whick flour, cocoa, baking powder and salt in a medium bowl until well blended. Melt butter and 1 cup chocolate chips in a medium saucepan over low heat, stirring often just until melted. Remove from heat; cool 10 minutes. Whisk in sugar, then eggs and vanilla until blended. Add flour mixture; stir until smooth. Stir in 1 1/4 cups cherries and remaining 1/2 cup chips. Drop rounded measuring tablespoons of dough 2 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes until firm when gently pressed. Remove to rack to cool completely. FROSTING Beat ingredients in a medium bowl with mixer on medium-low speed until fluffy. Stir in remaining shopped cherries. Spread about 1 1/2 tsp. frosting on each cookie. Let frosting set about 2 hours. Refrigerate in a rigid container with wax paper between layers up to 1 week.
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