Debbies Black Forest Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. 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, until smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 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.

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.

Steps:

• Cream butter, add chocolate pudding, egg and flour. Beat until smooth. Roll 1 tbsp. batter into a ball, place on an ungreased cookie sheet. Make an indent with your thumb in the centre of each cookie. Bake at 325 for 5 minutes. Remove from heat, press indent again, fill with cherry jam. Continue baking for 10 to 15 minutes. Cool on wire rack. Melt chocolate chips and butter over low heat. Drizzle glaze over cooled cookies. May be frozen.

Steps:

• Preheat oven to 350.
• Whisk flour, sugar, baking powder, and salt together, set aside.
• Melt butter.
• Add cocoa to melted butter, whisking until smooth.
• Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
• Stir chocolate mixture into flour mixture until just combined.
• Fold chocolate chips and cherries into the dough until evenly distributed.
• Shape into generous two inch balls.
• Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
• Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Add the cherries, juice blend and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; if desired, stir in food coloring. Cool to room temperature. , In a small bowl, combine the mascarpone cheese, confectioners' sugar and brandy. Spread about 1 teaspoon cheese mixture onto each of 20 wafers; layer each with 2 teaspoons cherry mixture. Top with remaining wafers. Place on a waxed paper-lined baking pan., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Drizzle over cookies. Refrigerate, covered, for up to 4 hours before serving.