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Author Notes: I created this recipe for my cookie boutique, Beurre & Sel, using Fonseca Bin 27, a delicious ruby Port. To start, I cook dried cranberries with Bin 27, honey and spice, and then fold them into a spiced shortbread dough. Before baking the cookies in a muffin tin (at Beurre & Sel I cut and make the cookies in 2-inch metal baking rings), I dab the center of each round of dough with cherry jam and then surround the jam with cocoa streusel. It's a bunch of parts that add up to one great cookie. - doriegreenspan
Makes about 30 cookies
For the cranberries and cookie base:
- 5 black peppercorns
- 2 points star anise
- One 2-inch piece cinnamon
- 1/4 cup Fonseca Bin 27 Port
- 2 tablespoons water
- 1 tablespoon honey
- 1 cup dried cranberries
- 2 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 8 ounces unsalted butter, at room temperature
- 1/2 cup (packed) light brown sugar
- 1/4 cup sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
For the streusel and jam:
- 1 cup all-purpose flour
- 1/3 cup (packed) light brown sugar
- 1/4 cup cocoa powder, sifted
- 2 tablespoons sugar
- 3/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup cherry jam
- 1 tablespoon Fonseca Bin 27
- To make the cranberries: Tie spices in a cheesecloth bundle and put in a small saucepan 2. Add honey, water and BIN 27. Simmer for 1 min. 3. Add cranberries and cook and stir until liquid evaporates. Discard spices. Cool cranberries.
- To make the cookie base: Mix flour, cinnamon, salt, ginger and black pepper together.
- Beat butter until creamy. Beat in both sugars. Add egg and vanilla and beat until smooth.
- Blend in flour mixture, then stir in the Port-cooked cranberries.
- Divide dough into 2 disks. Wrap and chill 1 hr. Roll each disk between wax paper until dough is 1/4 inch thick. Freeze for 3 hrs.
- To make the streusel: Mix all the flour, brown sugar, cocoa, sugar, cinnamon, salt and butter together in a large bowl. Rub everything together with your fingers until streusel forms moist crumbs. Cover and chill for at least 1 hr.
- Baking Instructions: Center a rack in the oven and preheat oven to 350°F. Have a 12-cup muffin tin on hand.
- Stir the cherry jam and Fonseca BIN 27 together.
- Cut out 2-inch rounds of dough. Drop a round of dough into each muffin cup. Put about 1/2 tsp. of jam in the center of each cookie and spread into a small circle. Top with streusel.
- Bake 14 to 15 mins, until streusel sets and jam bubbles. Cool to room temperature before serving.