Black Forest Cookie Recipes

BLACK FOREST COOKIES

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 ICEBOX COOKIES

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.

BLACK FOREST COOKIES

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 COOKIE

Steps:

• -In a large bowl set over a double boiler, melt the butter and dark chocolate together until the mixture is silky smooth. Let cool. -In a medium bowl, whisk together the flour, baking powder and salt together. -In a KitchenAid bowl (or another large bowl if using a hand held beater) beat the eggs and sugars in high speed until the mixture looks thick and pale. About 5 minutes. -Add the cooled butter-chocolate mixture and vanilla to the eggs until just combined. -Add the flour mixture and mix until it looks incorporated. Another 10 seconds. -With a spatula fold in the two kinds of chocolate chips and dried cherries.The dough will look more like a batter - don't worry, this is how it is supposed to be. -Refrigerate this for 6 hours or overnight. -Preheat the oven to 375°F/190°C. -On a baking sheet linked with parchment paper or Silpat, drop the cookies by rounded tablespoons or better still, an ice cream scoop. Do not let these come to room temperature or the batter will get runny. -Pop them in the oven immediately. If you are baking in multiple batches, keep the unused cookie dough/batter refrigerated while you bake. -Bake for 10-12 minutes, rotating the pan halfway through baking time, until the cookie looks set and a few cracks begin to appear. -Remove from the oven and let it cool a bit before transferring to a cooling rack.

BLACK FOREST CRINKLE COOKIES

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 SANDWICH COOKIES

Steps:

• In a small bowl, combine the cheese, confectioners' sugar and brandy. Spread 1 tablespoonful over a wafer; top with 1 tablespoonful pie filling and a second wafer. Repeat. Refrigerate for at least 2 hours before serving.

BLACK FOREST THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, milk and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., In a food processor, combine the cherries, spreadable fruit, Amaretto and lemon zest. Cover and pulse until chopped; set aside. Place egg whites and almonds in separate shallow bowls. Roll dough into 1-in. balls. Coat in egg whites, then roll in almonds., Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with cherry mixture. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container.