BLACK FOREST COOKIES (2004)

BLACK FOREST COOKIES (2004) image

Yield 50 cookies

Number Of Ingredients 15

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
2 sticks butter
1 1/2 cups semisweet chocolate chips
1 cup packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 jar (10 ounce) maraschino cherries, drained (reserve 2 Tbsp. juice); cherries, dried with paper towels, then chopped (1 1/2 cups)
FROSTING
3/4 stick butter, softened
1/3 cup marshmallow cream
2 cups confectioners' sugar
2 Tbsp. maraschino cherry juice

Steps:

Heat oven to 350F. Whick flour, cocoa, baking powder and salt in a medium bowl until well blended. Melt butter and 1 cup chocolate chips in a medium saucepan over low heat, stirring often just until melted. Remove from heat; cool 10 minutes. Whisk in sugar, then eggs and vanilla until blended. Add flour mixture; stir until smooth. Stir in 1 1/4 cups cherries and remaining 1/2 cup chips. Drop rounded measuring tablespoons of dough 2 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes until firm when gently pressed. Remove to rack to cool completely. FROSTING Beat ingredients in a medium bowl with mixer on medium-low speed until fluffy. Stir in remaining shopped cherries. Spread about 1 1/2 tsp. frosting on each cookie. Let frosting set about 2 hours. Refrigerate in a rigid container with wax paper between layers up to 1 week.