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. —Dorie Greenspan
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Ingredients
- 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 teaspoon
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
Directions
-
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.
With the publication her 14th book, Baking with Dorie, New York Times bestselling author Dorie Greenspan marks her thirtieth anniversary as a cookbook author. She has won five James Beard Awards for her cookbooks and journalism and was inducted into the Who’s Who of Food and Beverage in America. A columnist for the New York Times Magazine and the author of the xoxoDorie newsletter on Bulletin, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris. You can find Dorie on Instagram, Facebook, Bulletin and her website,
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