Black Forest Cookies

While filming a segment on the Food Network's upcoming new show, The Kitchen, I demonstrated by Chocolate-Dried Cherry Bread Pudding. Host, Sunny Anderson, said it tasted like German Chocolate Cake. So when I stumbled upon her German Chocolate Chip Cookie recipe online, I thought it would be fun to adapt the recipe into a new flavor--using dried cherries and a brandy glaze. 

Sunny's recipe is an embellished version of the classic Toll House chocolate chip, and my Black Forest Cookie recipe is as well. While there are a great many ways to make a double chocolate chip cookie, and even more ways to doctor them up, keeping your base drop cookie batter classic is the way to go. Consider this a grown-up take on America's favorite, and the perfect addition to your holiday cookie tin or New Year's Eve celebration.

Black Forest Cookies

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

1 tablespoon Brandy

2 large eggs, beaten

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa, such as Hershey's

1 teaspoon baking soda

Pinch salt

1 cup semisweet chocolate chips

1 – 1 ½ cup dried cherries

Brandy Glaze

1 cup confectioner's sugar

2 tablespoons Brandy

Directions

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, brandy, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips and cherries.

Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool completely.

For the glaze, Whisk together and add more brandy, 1 teaspoon at a time, until consistency of yogurt. Drizzle over cookies.

If you make either versions of these cookies and love them as much as I do, give Sunny a shout-out on Twitter! 

Three-Dimensional Holiday Decorated Gingerbread Cookies

My kitchen is starting to look (and smell) a lot like Christmas! Saturday’s winter storm was the perfect excuse to stay inside and bake these festive three-dimensional gingerbread cookies.

Not only will these spicy cookies warm you up on a cold day, but once pieced together and decorated, they’ll also warm your home with holiday spirit – and are a perfect afternoon activity while the kids are on winter break.

P.S. These cookie cutters made by Williams-Sonoma make a great holiday gift! They are no longer available in stores, but you can find them on Ebay. 

Holiday Gingerbread Cookies

8 ounces (2 sticks) butter, softened

1 cup dark brown sugar

1 large egg

½ cup molasses

4 cups unbleached all-purpose flour

2 ½ teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground allspice or nutmeg

1 teaspoon baking soda

1 ¼ teaspoon salt

Directions

Position a rack in the center of the oven and preheat to 350 degrees. Line a sheet tray with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until smooth. Add the egg and molasses, mixing until combined.

On the lowest speed of the mixer, add the dry ingredients and mix until combined. Scrape the sides of the bowl as needed, but do not over mix.

Remove the dough from the mixer, divide the dough in half, and flatten each piece into a 1-inch thick disk. Roll each piece of dough between two pieces of parchment paper to 1/8^-inch thickness.  Score the dough with the cookie cutters and transfer to the freezer to harden, about 20 minutes. Carefully, pop scored cookies out from the sheet of dough and transfer to parchment-lined sheet tray.

 

Bake cookies until set and golden brown. Test the cookies by touch, they should bounce back a bit. Smaller cookies will take anywhere from 6-8 minutes, while the larger ones will bake in about 8 -10. Let cool completely before decorating.

Oh and this dough is exceptional for gingerbread houses, too! It is sturdy and retains its shape while baking. Happy baking!

Happy Thanksgiving!

In honor of the greatest day for American pie eating, I'm celebrating by posting my favorite pie pictures of the day! 

Sweet Potato Pie with Crunchy Cranberry Topping

Cranberry Hand Pies

Classic Pumpkin Pie

Apple-Raisin Pie with Walnut-Cream Cheese Crust

Sweet-Potato Meringue Pie

Quince Slab Pie

Blueberry Pie

Bourbon Pumpkin Pie with Pecan Streusel

Autumn Apple Pie

Cranberry-Apple Pie with Pecan Shortbread Crust

Caramel Apple Pie

Bite Size Salted Caramel Pecan Pies

And don't forget to send me an image of what your baking today... Happy Thanksgiving!