Time 50m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips. Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix. Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet. Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.
Time 35m Yield 8 scones. Number Of Ingredients 11 Steps:
Preheat oven to 375°. In a large bowl, whisk the first 5 ingredients. Cut in cream cheese and butter until mixture resembles coarse crumbs. In another bowl, whisk 1 egg, cream and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. In a small bowl, whisk remaining egg; brush over scones. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Time 40m Yield 12 Number Of Ingredients 12 Steps:
Heat oven to 450°F. Line cookie sheet with cooking parchment paper. In large bowl, mix flour, 5 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Stir in cherries and chocolate. In small bowl, beat egg, 1/2 cup plus 3 tablespoons of the milk and the almond extract with whisk; add to flour mixture, stirring just until moistened. (Dough will be sticky.) On cookie sheet, pat dough with floured hands into 8-inch round. Cut round into 12 wedges, but do not separate. Brush dough with remaining 1 tablespoon milk; sprinkle with 1 teaspoon sugar and the almonds. Bake 15 minutes or until golden brown. Carefully separate wedges; serve warm.
Time 35m Yield about 3 dozen cookies Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F. Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
Time 55m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Butter and flour 2 x 9" round pan. Combine sour cream, cocoa and water, blend well (set aside). Mix flour, baking soda, baking powder and salt into bowl (set aside). In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy. Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well. Add flour 3 times to butter mixture, alternating 2 times with milk mixture– starting and ending with flour. Mix well. Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes. Cool on racks for 20 minutes before removing pans. Cool completely before frosting. Beat whipping cream with icing sugar until stiff but not dry. Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries. Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream. You can add chocolate curls or marashino cherries to decorate if desired.
Time 1h Yield 48 Number Of Ingredients 11 Steps:
Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.
Time 1h12m Yield 48 cookies Number Of Ingredients 17 Steps:
Heat oven to 350°. Combine 1 cup butter, brown sugar and sugar large mixer bowl. Add egg and almond extract; continue beating until well mixed. Reduce speed to low. Add flour, cocoa, baking soda, and salt beat until well mixed. Stir in chocolate chips and ½ cup cherries by hand drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 12 to 14 minutes. Cool completely. Melt chocolate and 2 tablespoons butter in 1 quart saucepan over medium low heat, stirring occasionally, until smooth. Combine chocolate mixture and powdered sugar in small bowl. Stir half & half and reserved cherry juice until smooth. If frosting is too thick, stir in additional cherry juice. Frost cooled cookies. Place 1 cherry half in center of each cookie. Let stand on waxed paper until set.
Time 35m Yield 18 Number Of Ingredients 11 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Whisk flour, cocoa, baking soda, and salt together in a medium bowl. Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla. Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets. Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.
