Black Forest Cookies

2 1/2 cups flour

1/4 cup cocoa powder

1 tsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) butter

1 1/2 cup semisweet chocolate chips

1 cup brown sugar

2 large eggs

1 tsp. vanilla

10 oz. jar maraschino cherries, drained (reserve 2 T. juice), then chopped 1 1/2 cups

Combine flour, cocoa, baking powder, and salt in medium bowl.

Melt butter and 1 cup chocolate chips in sauce pan over low heat, stir often. Cool.

Whisk in sugar, then eggs and vanilla until blended. Add flour mixture mixing until smooth. Stir in cherries and 1/2 cup chips.

Bake 350° for 10 to 12 minutes on ungreased baking sheets. Cool completely on rack, then frost with following.

Frosting

3/4 cup butter, softened

1/3 cup marshmallow creme

2 cups powdered sugar

2 T. reserved cherry juice.

Beat ingredients and then add reserved chopped cherries. Allow frosted cookies to set for about 1-2 hours. Refrigerate in a rigid container with wax paper between layers.

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