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.
PERFECT THUMBPRINT COOKIES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
Provided by Chef John
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
- Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
- To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
- Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
- Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
- For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
- Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g
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 THUMBPRINT COOKIES
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
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.
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 SANDWICH COOKIES
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
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.
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- In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolks and vanilla and mix until combined. Gradually add the flour mixture to the butter mixture, beating until combined.
- Shape the dough into 1-inch balls and coat in the granulated sugar. Place onto the prepared baking sheets, about 2 inches apart. Use a ¼ teaspoon measuring spoon to gently make an indentation in the center of each ball. Bake until the cookies feel set, about 9 to 11 minutes. Remove pans from the oven, and press down centers again. Allow to cool on the pans for 10 minutes before transferring to a wire rack to cool completely.
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