Tuesday, 13 December 2011

Black Forest Cookies

Here's one of my more decadent creations. I love Black Forest cake; the chocolate! The cherries! The cream! I've tried to carry that theme into other desserts such as trifle, or these cookies. Maybe I should try a Black Forest cherry pie, but that will have to wait for cherry season. In the mean time, these are awfully good, and so rich I daren't make them more often than once every 4 or 5 years.

36 to 42 cookies
1 hour prep time

Black Forest Cookies
1 cup dried cherries
1 tablespoon kirsch or rum
100 grams (4 ounces) unsweetened chocolate
1/2 cup unsalted butter
1 cup sugar
2 extra-large eggs
1 teaspoon vanilla extract
1 1/2 cups soft unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
225 grams (1/2 pound) white chocolate chips

Put the cherries in a small bowl, and soak them in the kirsch or rum. Preheat the oven to 375°F. Line 2 large cookie trays with parchment paper.

Melt the chocolate and butter in the top of a double boiler, or in the microwave. Set aside to cool slightly.

Put the sugar in a large mixing bowl and beat in the eggs and the vanilla extract.

Measure the flour, and stir in the baking powder and salt.

Mix the melted chocolate and butter into the sugar and egg mixture. Mix in the flour, then the cherries and rum or kirsch and the white chocolate chips.

Drop the batter by spoonfuls (or use a small disher) and flatten slightly. Bake for 8 to 12 minutes, until firm around the edges and just setting on top. Do not overbake - these should be moist and fudgy. Let cool on the trays before removing.

Last year at this time I made Scalloped Sweet Potatoes.

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