Charm City Treats

When it comes to iconic Maryland fare, there’s much more beyond crab cakes. Chances are if you find yourself in Baltimore, you’ll learn a thing or two about the city’s sweeter side.

Locals clamor for Berger cookies— a simple treat topped with a thick (and we mean thick) layer of chocolate ganache. You’ll find ’em everywhere, from grocery stores to gas stations. Or try Field Editor Marina Castle Kelley’s copycat recipe,

When a friend sent me a package of Baltimore’s famous Berger cookies, they disappeared fast. I made it my mission to re-create them at home.

Marina Castle Kelley, Canyon Country, CA

Prep: 15 min.

• Bake: 10 min./batch Makes: 35 cookies

1 cup unsalted butter, room temperature

1 Tbsp. baking powder

11/2 tsp. salt

2 tsp. vanilla extract

11/2 cups sugar

3 large eggs, room temperature

41/2 cups all-purpose flour

1 cup sour cream

CHOCOLATE ICING

4 Tbsp. unsalted butter

31/2 cups semisweet chocolate chips

4 oz. unsweetened chocolate, chopped

2 Tbsp. light corn syrup

11/2 cups sour cream

1. Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour.

2. Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle.

3. Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes. Remove to wire racks to cool.

4. In a saucepan, stir icing ingredients over low heat just until chocolate melts. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes.

5. Spread 2 Tbsp. icing over flat side of each cookie; let stand until set.

1 cookie: 296 cal., 17g fat (10g sat. fat), 37mg chol., 159mg sod., 34g carb. (19g sugars, 2g fiber), 4g pro.