Black Forest Cherry Cookies Recipes

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 CHERRY COOKIES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a medium size bowl whisk together thoroughly, the flour, unsweetened cocoa powder, baking powder and salt.
• 3. In a medium size saucepan over low heat, melt the butter and 1 cup of semi-sweet chocolate chips; stirring constantly until the chocolate chips have melted.
• 4. Remove the pan from the heat, and cool for 10 minutes.
• 5. Now whisk in the light brown sugar, eggs, and vanilla extract, until blended together.
• 6. Add the flour mixture, and stir until smooth.
• 7. Stir in the chopped cherries and the remaining 1/2 cup of chocolate chips.
• 8. Drop tablespoons of cookie dough, 2 inches apart onto ungreased baking sheets.
• 9. Bake in oven for 10 to 12 minutes, until toothpick inserted in one of the cookies, comes out clean.
• 10. Remove cookies to wire racks to cool completely
• 11. To make the frosting for the cookies: In a medium size bowl beat together, the frosting ingredients. Pipe or spread frosting over each cookie. (I did sprinkle a bit of red sugar over each cookie, to make them look more festive.) Allow cookies to sit for 2 hours, before placing them in a Tupperware like container. These cookies do freeze well.

BLACK FOREST CHOCOLATE CHIP & CHERRY COOKIES

Steps:

• Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down.
• Whisk flour, baking soda, and salt together in a medium bowl.
• In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes.
• Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed.
• Beat in extracts and then eggs.
• Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains.
• Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!).
• Cover the bowl and chill for at least 2 hours
• Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them.
• Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets.
• Bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy!