Dark chocolate-cherry shortbreads from Food & Wine Magazine, May 2014: The Travel Issue (page 32)

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Notes about this recipe

  • hillsboroks on January 19, 2021

    These cookies have a rich, deep chocolate lusciousness that I have never found in a cookie before. I think it must come from the addition of a bit of black cocoa powder. I had never seen this in any grocery before and ordered it online. It was totally worth the extra effort to track the black cocoa down and now I can look for other recipes to use it in. The contrast of the deep chocolate and the dried cherries was perfect. I put a generous sprinkle of Demerara sugar on top and that added a nice bit of crunch. Next time I will bake them for 14-15 minutes as the cookies themselves were quite soft.

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