Black Forest Cookies Recipe 445

BLACK FOREST COOKIES

Black Forest Cookies image

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

Ingredients

1 cup all-purpose flour, spooned and leveled
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/4 cup packed dark-brown sugar
2 large eggs
1 package (about 12 ounces) semisweet chocolate chunks
1 1/2 cups dried cherries

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

Black Forest Cookies image

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

Ingredients

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cut in small pieces
1/2 cup sugar
1/4 cup dark brown sugar, packed
2 large eggs
12 ounces semisweet chocolate chunks
1 1/2 cups dried cherries

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 SANDWICH COOKIES

Black Forest Sandwich Cookies image

Speed up prep time for these sandwich cookies by using chocolate wafers from the cookie aisle. You can even make them ahead of time if you need a few extra minutes to decorate for a party. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

1/2 cup mascarpone cheese
1 tablespoon confectioners' sugar
1 teaspoon cherry brandy
1-1/2 cups cherry pie filling
48 chocolate wafers

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.

Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 78mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

BLACK FOREST CRINKLE COOKIES

Black Forest Crinkle Cookies image

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

Ingredients

3/4 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter (4 tablespoons)
1/3 cup cocoa powder (not duch process)
1 egg
1 teaspoon instant coffee granules, mixed with
2 tablespoons hot water
1/2 teaspoon vanilla
1/3 cup chocolate chips
1/3 cup dried tart cherry
3/4 cup powdered sugar

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 THUMBPRINT COOKIES

Black Forest Thumbprint Cookies image

My creation is special because I have captured the flavors of two classic desserts, Black Forest Cake and Cherries Jubilee in a cookie. The fudgy chocolate cookie is filled with a no-coo cherry mixture. Chopped almonds compliment the amaretto flavor in the filling and the cookie is an eye-catcher and oh-so pretty to serve during the holidays.-Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1-1/3 cups sugar
2 large egg yolks, room temperature
1/4 cup 2% milk
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon salt
FILLING:
1/2 cup dried cherries
1/2 cup cherry spreadable fruit
2 teaspoons Amaretto
1 teaspoon grated lemon zest
2 egg whites, room temperature, lightly beaten
1-1/4 cups chopped almonds

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.

Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

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