Black Forest Thumbprint Cookies

Shortbread

Gourmet desserts cut down to cookie size are all the rage. Here, we’ve captured the enormous flavour of Black Forest Cake in just two bites.

  • Total Preparation Time: 65 minutes

Makes about 3 dozen cookies

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
2/3 cup150 mLInstant Dissolving Sugar
1 tsp5 mLVanilla Extract
1 3/4 cups425 mLAll Purpose Flour
1/2 cup125 mLUnsweetened Cocoa Powder
1/2 tsp2 mLSalt
1/2 cup125 mLcherry jam or pie filling
1 tbsp15 mLKirsch or cherry liqueur, optional
GAY LEA - Regular Whipped Cream
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Instructions:

  1. Beat the butter with the sugar and vanilla until fluffy. Stir the flour with the cocoa and salt in a separate bowl. Beat the flour mixture into the butter mixture just until combined. Roll 1 tbsp (15 mL) portions of the dough into balls. Arrange balls 2 inches (5 cm) apart on parchment paper-lined baking sheets. Use the end of a large wooden spoon to create an indent in each ball; chill for 30 minutes.
  2. Preheat the oven to 325°F (160°C). Bake in batches for 20 minutes or until set. Remove from the oven and immediately reinforce the indents if needed. Cool completely on a rack.
  3. Stir the cherry jam with the Kirsch (if using). Fill each indent with an equal portion of the cherry mixture. Just before serving, garnish with whipped cream and chocolate shavings.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
2/3 cup150 mLInstant Dissolving Sugar
1 tsp5 mLVanilla Extract
1 3/4 cups425 mLAll Purpose Flour
1/2 cup125 mLUnsweetened Cocoa Powder
1/2 tsp2 mLSalt
1/2 cup125 mLcherry jam or pie filling
1 tbsp15 mLKirsch or cherry liqueur, optional
GAY LEA - Regular Whipped Cream
Add to Shopping List

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