Recipe
Ingredients
- 1⅓ cup all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 2 large eggs
- ¼ teaspoon vanilla extract
- ½ cup dried cranberries (or dried cherries)
- chocolate for drizzling or dipping (milk, dark or white chocolate)
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- In a medium bowl whisk together flour, cocoa powder, baking powder and salt.
- In a large bowl whisk together sugar and eggs until a light lemony color. Add in dried cranberries.
- Mix in dry ingredients until a dough forms.
- Shape dough into two loaves approximately 12 inches by 2 inches. Place on the baking sheet a few inches apart.
- Bake until loaves are just beginning to crack, about 30 minutes.
- Remove from oven and remove parchment paper and loaves to a cooling rack for 10 minutes. Turn oven down to 325℉.
- Cut loaves with a serrated bread knife into ⅜ inch thick slices ON THE DIAGONAL. Place cut side up on the baking sheet.
- Bake for 10-15 minutes until crisp, turning each cookie over halfway through baking.
- Let cool completely. Dip in or drizzle with chocolate as desired for decorating.