For Valentine's Day this year I wanted to come up with a chocolate cookie that picked up on chocolate-covered cherries. And even though I'm not a big fan of the syrupy candies, I do think tart dried cherries are the best dried fruit Mother Nature invented. So I came up with a chocolate roll-out cookie by interpolating recipes from smittenkitchen and epicurious. But for this chocoholic it was not enough; therefore I gave them a bath. In dark chocolate. Did I mention the Cointreau? The cherries get a soaking for the aromatic and softening effects. These cookies are very good on their own, but wicked good when dipped. —Sadassa_Ulna
WHO: Sadassa_Ulna is an architectural designer from Philadelphia.
WHAT: A Valentine's Day cookie all grown up: dark, sultry, and boozy.
HOW: Soak tart cherries in Cointreau, then work them into a chocolatey dough. Chill, cut, bake, and dip.
WHY WE LOVE IT: Reminiscent of those gooey cherry cordials -- but oh, so much better -- these cookies hit that chocolate, cherry, and boozy craving that comes around each February. We've subbed in vegetable oil for the shortening in the glaze, and it still works like a charm. —The Editors