2012 Holiday Collection: Dark Chocolate Cookies with Sour Cherries
These cookies are perfect: deep, dark rich chocolate with sweet but tart cherries. I make them with Mexican vanilla extract and substitute a tablespoon of black cocoa for a tablespoon of regular Dutch-processed cocoa. My source for black cocoa and double dark Dutch-processed cocoa is King Arthur Flour. This recipe was adapted from Martha Stewart’s Cookies. Continue Reading →
Hazelnut Shortbread
Hazelnuts and chocolate are a perfect combination, so it is no surprise that hazelnut shortbread dipped in chocolate and hazelnuts is absolutely wonderful! Toasting hazelnuts for 5 to 7 minutes brings out their full flavor. This recipe was adapted from Bon Appétit, December 2004.
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