Description
Delight in these festive Black Forest Cookies, perfect for the holiday season. Featuring a rich cocoa dough filled with a luscious cherry jam and white chocolate ganache, these cookies combine classic Black Forest flavors into a delightful Christmas treat. Finished with a drizzle of melted chocolate and a sprinkle of chopped dark chocolate, they offer a perfect balance of sweet and tart, making them an irresistible addition to any holiday cookie platter.
Ingredients
Scale
For the Dough:
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 packet vanilla sugar (approximately 1 teaspoon)
- 1 large egg
- 1 tablespoon unsweetened cocoa powder
For the Filling:
- 7 ounces white chocolate, chopped
- 3.4 fluid ounces heavy cream (approximately 100 ml)
- 10.5 ounces cherry jam (strained) or cherry jelly
- Optional: 1-2 tablespoons cherry schnapps
Additionally:
- 3.5 ounces milk or dark chocolate, for drizzling
- A small handful of chopped dark chocolate, for sprinkling
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, sugar, and vanilla sugar until light and fluffy. Beat in the egg until fully incorporated. In another bowl, whisk together the flour and cocoa powder, then gradually add to the butter mixture, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- Make the White Chocolate Ganache: In a small saucepan, gently heat the heavy cream until it is just simmering. Remove from heat and pour over the chopped white chocolate in a heatproof bowl. Let it sit for a couple of minutes, then stir gently until smooth and shiny. Set aside to cool slightly.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the Cookies: Roll the chilled dough on a lightly floured surface to about 1/4 inch thickness. Using a round cookie cutter (approximately 2-3 inches in diameter), cut out an even number of cookies. For half of these, cut out a smaller center circle to create a ‘window’ for the filling.
- Bake the Cookies: Place the solid dough rounds and the cut-out rings on prepared baking sheets and bake in the preheated oven for 10-12 minutes until firm. Remove from the oven and allow to cool completely on a wire rack.
- Assemble the Cookies: Gently heat the cherry jam and, if using, stir in the cherry schnapps to loosen the consistency. Spread a spoonful of cherry jam on each solid cookie base. Top with a small amount of the white chocolate ganache. Place the ring cookies on top to sandwich the filling.
- Decorate: Melt the milk or dark chocolate and drizzle over the assembled cookies. Sprinkle with chopped dark chocolate while the drizzle is still wet for added texture and visual appeal. Allow the chocolate to set completely before serving.
Notes
- Chilling the dough is essential to prevent spreading during baking and to achieve a clean cut shape.
- If cherry schnapps is not available or desired, omit or substitute with cherry juice for flavor without alcohol.
- For a smoother jam filling, strain cherry jam to remove chunks before spreading.
- Store the cookies in an airtight container at room temperature for up to one week.
- These cookies can also be frozen after assembly; thaw at room temperature before serving.
Keywords: Black Forest Cookies, Christmas Cookies, Holiday Cookies, Cherry Jam Cookies, White Chocolate Ganache, Festive Cookies, German Desserts