Black Forest Cookies
- COOKIE DOUGH
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 (10 ounce) jar maraschino cherries (24 cherries needed per batch)
- FROSTING
- 1 (6 ounce) package of semi-sweet chocolate chips (not milk chocolate)
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon salt
- 1 to 1-1/2 teaspoons of marachino cherry juice
FOR COOKIE DOUGH:
In a large bowl, cream butter and sugar together. Add egg and vanilla and beat until light and fluffy. Mix dry ingredients together and in small quantities, fold into creamed mixture then beat on medium speed for about a minute or two. (Dough will be clumpy) Roll dough into 1 inch balls, using a heaping teaspoon of dough for each. Place 2 inches apart on ungreased cookie sheets. Push one whole cherry half way down into center of each ball. When cookies are all molded and cherries are pushed in, prepare frosting and use immediately.
FOR FROSTING:
In small, heavy saucepan, melt chocolate and condensed milk over low hear, stirring constantly. Remove from heat. Add remaining ingredients and stir until smooth. Frost each cookie (over top of cherry and around edges of cookie) by spreading 1/2 - 1 teaspoon of frosting over each one. (I usually have more left over, if I don't eat it, I will go over them again with more...it does not melt when baking so more IS better!) Bake FROSTED cookies for 8-10 minutes at 350 degrees until puffy. Let rest on cookie sheet for 5 minutes or so before removing to cooling rack. Store tightly if there are any left to store! Makes 2 dozen cookies exactly.
NOTE: Cherries are HOT-HOT for at least 10 minutes once they are out of the oven and off the cookie sheet!! PLEASE let them cool for at least 10 minutes before eating...ENJOY!!
Serves 24 People
A recipe I fell in love with from one of our ladies at church in Saginaw, MI
In a large bowl, cream butter and sugar together. Add egg and vanilla and beat until light and fluffy. Mix dry ingredients together and in small quantities, fold into creamed mixture then beat on medium speed for about a minute or two. (Dough will be clumpy) Roll dough into 1 inch balls, using a heaping teaspoon of dough for each. Place 2 inches apart on ungreased cookie sheets. Push one whole cherry half way down into center of each ball. When cookies are all molded and cherries are pushed in, prepare frosting and use immediately.
FOR FROSTING:
In small, heavy saucepan, melt chocolate and condensed milk over low hear, stirring constantly. Remove from heat. Add remaining ingredients and stir until smooth. Frost each cookie (over top of cherry and around edges of cookie) by spreading 1/2 - 1 teaspoon of frosting over each one. (I usually have more left over, if I don't eat it, I will go over them again with more...it does not melt when baking so more IS better!) Bake FROSTED cookies for 8-10 minutes at 350 degrees until puffy. Let rest on cookie sheet for 5 minutes or so before removing to cooling rack. Store tightly if there are any left to store! Makes 2 dozen cookies exactly.
NOTE: Cherries are HOT-HOT for at least 10 minutes once they are out of the oven and off the cookie sheet!! PLEASE let them cool for at least 10 minutes before eating...ENJOY!!
Serves 24 People
A recipe I fell in love with from one of our ladies at church in Saginaw, MI
Submitted by Jan 16, 2012
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