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.
- ½ cup (1 stick) Challenge Unsalted Butter
- 1 cup sugar
- 1 egg
- 1¾ cups flour
- ⅓ cup cocoa
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 Tablespoons Kirsch (Cherry Brandy)*
- 1 cup dried tart cherries
- ¼ cup powdered sugar
Preheat oven to 350°F.
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.
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.
Bake 15 minutes or until tops feel firm when touched.
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.