Black Forest Cookies Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1: 8-ounce package semisweet c,
Hocolate, 8 1-ounce squares
1: 16-ounce can pitted dark sw,
Eet cherries in light syrup,
2 3/4 cup: Flour,
Shortening,
3/4 cup: Sugar,
3/4 cup: Milk,
1 T: Lemon juice,
1/2 t: Baking soda,
1/2 t: Salt,
1/2 t: Almond extract,
Directions:
About 3 hours before serving or up to 3 days ahead:
1. Grease large cookie sheets. In heavy small saucepan
over low heat, heat 2 squares semisweet chocolate
until melted and smooth, stirring occasionally. Remove
saucepan from heat. With knife, coarsely chop 4
squares of chocolate; set aside.
2. Drain cherries, reserving 1/4 cup cherry liquid;
coarsely chop cherries. Pat dry with paper towel.
3. Preheat oven to 400 degrees. Into large bowl,
measure melted chocolate, reserved cherry liquid,
flour, 1/2 cup shortening, and remaining ingredients.
With mixer at low speed, beat ingredients until
blended, occasionally scraping bowl with rubber
spatula. Stir in cherries and chopped chocolate.
4. Drop dough by level tablespoonfuls, as many as
possible, about 2 inces apart, on cookie sheet. Bake
cookies 10 to 12 minutes until lightly browned. With
pancake turner, remove cookies to wire racks to cool.
Repeat with remaining dough.
5. When cookies are cooled, in small saucepan over low
heat, heat 1 teaspoonful shortening and remaining 2
squares of chocolate until melted and smooth, stirring
occasionally. With spoon, drizzle chocolate mixture
over cookies. >>>>>>> Let chocolate dry about 30
minutes or until firm. Store cookies in tightly
covered container in refrigerator to use up withing 3
days. Makes 60 cookies.
Posted on Prodigy DESSERTS & SWEETS 11/27 7:47 AM
by ROBYN LAWRENCE (SCRB03B)
.
MM by Cathy Svitek
Source from luhu.jp
1. Grease large cookie sheets. In heavy small saucepan
over low heat, heat 2 squares semisweet chocolate
until melted and smooth, stirring occasionally. Remove
saucepan from heat. With knife, coarsely chop 4
squares of chocolate; set aside.
2. Drain cherries, reserving 1/4 cup cherry liquid;
coarsely chop cherries. Pat dry with paper towel.
3. Preheat oven to 400 degrees. Into large bowl,
measure melted chocolate, reserved cherry liquid,
flour, 1/2 cup shortening, and remaining ingredients.
With mixer at low speed, beat ingredients until
blended, occasionally scraping bowl with rubber
spatula. Stir in cherries and chopped chocolate.
4. Drop dough by level tablespoonfuls, as many as
possible, about 2 inces apart, on cookie sheet. Bake
cookies 10 to 12 minutes until lightly browned. With
pancake turner, remove cookies to wire racks to cool.
Repeat with remaining dough.
5. When cookies are cooled, in small saucepan over low
heat, heat 1 teaspoonful shortening and remaining 2
squares of chocolate until melted and smooth, stirring
occasionally. With spoon, drizzle chocolate mixture
over cookies. >>>>>>> Let chocolate dry about 30
minutes or until firm. Store cookies in tightly
covered container in refrigerator to use up withing 3
days. Makes 60 cookies.
Posted on Prodigy DESSERTS & SWEETS 11/27 7:47 AM
by ROBYN LAWRENCE (SCRB03B)
.
MM by Cathy Svitek
Source from luhu.jp
Tags
Dessert