Schwarzwälder Kirschtorte (Black Forest Cherry Cake) is a dessert commonly found in southern Germany, and one that we made a few months ago. But it would have been time consuming to slice and serve during our Oktoberfest party, so we turned the traditional cake into a cute little cookie.
The ingredients are basically the same, but instead of a fluffy cake, you get a dense cookie. Really, it’s close to the consistency of a brownie.
The batter includes chunks of cherries and chocolate chips that melt perfectly while baking.
So I whipped up a simple frosting of butter, marshmallow cream, confectioners sugar, and cherry juice. And I got to break in my new pastry bag.
After the frosting set, I stored them in an airtight container until just before our guests arrived. Thanks to my sister for so neatly arranging the display!
Black Forest Cherry Cookies
Makes 4 dozen cookies.
Ingredients for Cookies
- 2 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) butter
- 1 1/2 cups (9 oz) semisweet chocolate chips
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 jar (10 oz) maraschino cherries, drained (reserve 2 juice for frosting), dried with paper towels, and chopped
Ingredients for Frosting
- 3/4 stick (6 tablespoons) butter, softened
- 1/3 cup marshmallow cream
- 2 cups confectioners sugar
- 2 tablespoons maraschino cherry juice
- Preheat oven to 350°.
- Whisk 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 constantly. Remove from heat and cool 10 minutes. Whisk in sugar, eggs, and vanilla until blended. Add flour mixture and stir until smooth. Stir in chopped cherries and remaining 1/2 cup chocolate chips.
- Drop tablespoons of dough 2 inches apart onto ungreased baking sheets.
- Bake 10 to 12 minutes until toothpick comes out clean. Remove to rack to cool completely.
- For frosting: Beat ingredients in a medium bowl with mixer on medium-low speed until fluffy. Add 2 tablespoons cherry juice. Pipe or spread frosting onto each cookie. Let frosting set about 2 hours.
(adapted from Woman’s Day)