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Black forest icebox cookies

43

  • Prep Time10 mins
  • Total Time1 hr 30 mins
  • Makes55 to 60
Black forest icebox cookies

Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 egg

  • 1 tsp vanilla

  • 1/3 cup mini chocolate chips

  • 1/4 cup cocoa powder

  • maraschino cherries, for filling

  • icing sugar, for dusting

Instructions

  • STIR flour with baking powder and salt in a medium bowl. Add 1/3 cup mini chocolate chips and 1/4 cup cocoa powder to flour mixture. Set aside.

  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball.

  • POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.

  • ROLL into 1-in.-round balls and set on baking sheet. Make a deep indent in the centre of each ball. Press a maraschino cherry onto each cookie. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Sift icing sugar over cookies.


How to roll icebox cookie dough

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