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Photo for - Black Forest Thumbprint Cookies

Black Forest Thumbprint Cookies

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.

  • Yields: about 3 dozen cookies
  • Preparation: 65 minutes



  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.
Photo of - Black Forest Thumbprint Cookies