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 BARS
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 24 bars
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined.
- Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.
- Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely.
- Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.
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 CAKE BARS
Yummy! Store covered in the refrigerator.
Provided by TerryWilson
Categories Desserts Cookies Bar Cookie Recipes
Time 3h54m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9x13-inch baking pan with cooking spray.
- Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.
- Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
- Press remaining dough evenly into the bottom of the baking pan.
- Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.
- Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.
- Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.
- Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 32.8 g, Cholesterol 33.9 mg, Fat 18.9 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 9.4 g, Sodium 147.1 mg, Sugar 6.3 g
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 ICEBOX COOKIES
These rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. Chill for up to four hours; any longer and the wafers get too soft to pick up with your hands. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 cookies.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Add the cherries, juice blend and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; if desired, stir in food coloring. Cool to room temperature. , In a small bowl, combine the mascarpone cheese, confectioners' sugar and brandy. Spread about 1 teaspoon cheese mixture onto each of 20 wafers; layer each with 2 teaspoons cherry mixture. Top with remaining wafers. Place on a waxed paper-lined baking pan., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Drizzle over cookies. Refrigerate, covered, for up to 4 hours before serving.
Nutrition Facts : Calories 139 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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- In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and vanilla extract, beat again.
- In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. The batter will be thick.
- Drain and finely chop the maraschino cherries. Be sure to pat the cherries to absorb as much excess liquid as possible. Add in the chopped cherries and chocolate chips, mixing with a spatula until combined.
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