Black Forest Cookies

The rich cocoa, tart dried cherries, and Kirsch (cherry brandy) flavors of Black Forest Cake come together in a delightful chocolate crinkle cookie form.

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Black Forest Cookies
  1. ½ cup (1 stick) Challenge Unsalted Butter
  2. 1 cup sugar
  3. 1 egg
  4. 1¾ cups flour
  5. ⅓ cup cocoa
  6. ½ teaspoon salt
  7. ½ teaspoon baking soda
  8. 3 Tablespoons Kirsch (Cherry Brandy)*
  9. 1 cup dried tart cherries
  10. ¼ cup powdered sugar
  1. 1

    Preheat oven to 350°F.

  2. 2

    Cream butter and sugar. Beat in egg. Whisk together flour, cocoa, salt and baking soda. Stir flour mixture into creamed butter mixture along with cherry brandy. Mix until well blended. Stir in dried cherries.

  3. 3

    Shape dough into 1-inch balls (2-teaspoon sized cookie scoop or rounded teaspoon amounts). Roll balls in powdered sugar and place 2-inches apart on lightly greased cookie sheets.

  4. 4

    Bake 15 minutes or until tops feel firm when touched.

  5. 5

    Transfer cookies to wire racks; let cool. Store in airtight container.

Note: *Kirsch can be substituted with 1 teaspoon of almond extract plus 2 Tablespoons of water.

Source: Challenge Home Economist

Comments

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I made these delightful cookies this evening. The only change I made was to add 1 teaspoon of vanilla. The next time, I will coarsely chop the cherries.
Thank you for this tasty recipe.

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JM Miller-Reed