Black Forest Cookies--A Twist On A Classic Dessert

Friday, March 1, 2013

(NAPSA)—Chocolate and cherries are the foundation of the classic dessert Black Forest Cake. Now you can enjoy the sameflavors in a delicious cookie that can surprisingly be served to family and friends who want gluten-, grain- and dairy-free treats. This easy-to-make recipe was created by Carol Kicinski, a professional recipe developer, editor in chief of Simply Gluten Free Magazine and TV chef. Kicinski explains, “They are something between a macaroon and a brownie made better with ruby-red maraschino cherries.” In fact, maraschino cherries can add color andflavor to a variety of baked goods, so it’s wise to keep a jar or two in your pantry for when you're ready to bake. Black Forest Cookies 2% cups blanched almond flour* Y% cup unsweetened cocoa powder \% teaspoon baking soda Y% teaspoon kosheror fine sea salt % cup vegetable oil Y% cup brown sugar 1 teaspoon vanilla 2 large eggs 3% cup semisweet chocolate chips 1 cup maraschinocherries, patted dry and quartered Preheat oven to 350. Line two baking sheets with parchment paper. Combine the almondflour, cocoa powder, baking soda Black Forest Cookies are gluten-, grain- and dairy-free, which makesthem a populartreat. andsalt in mixing bowl. Whisk together oil, brown sugar, vanilla and eggs. Add to dry ingredients; mix well. Stir in chocolate chips and cherries. Using teaspoon or small (#60) ice cream scoop, spoon dough onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Cool on pans for 5 minutes, then remove to a wire rack to finish cooling. Makes2% dozen cookies. *Grind your own almond flour: Pulse about 3 cups sliced almondsin food processor until it reaches the consistency of flour. Yield: about 2% cups almondflour. For delicious recipes from The National Cherry Growers and Industries Foundation, visit www.nationalcherries.com. Or go to www.simplygluten-free.com for more gluten-free advice and recipes.

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