Time: 1 hour 55 minutes
Complexity: easily
Quantity: 17 cookies

Shortbread cookies are filled with pieces of sweet and tart dried cherries and chocolate, making them crisp and just the right amount of sweet. This treat is sure to please everyone. They also include a pinch of crushed pink peppercorns, which perfectly accentuates the rich chocolate flavor. These cookies are made using the "cut" method: the dough is formed into a log, then chilled, sliced, and baked. Don't forget to sprinkle each circle of dough with sugar before baking for a crispy crust.

Ingredients:

• 1.5 cups premium flour
• 1/3 cup cocoa powder
• 0.5 tsp pink peppercorns, crushed
• 0.5 tsp coarse salt
• 165 g unsalted butter, room temperature
• 1/3 tbsp. + 2 tsp. Sahara
• 2 egg yolks, room temperature
• 1/4 cup dried cherries, chopped
• 1/4 tbsp. semi-sweet chocolate granules

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, pink pepper, semi-sweet chocolate, dried cherries, cocoa

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Preparation:

Step 1
• In a medium bowl, whisk together the flour, cocoa powder, pink peppercorns, and salt. Set aside.
Step 2
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks and beat for another minute. Add the flour mixture in two additions, mixing thoroughly on low speed after each addition. Stir in the dried cherries and chocolate chips.
Step 3
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the wrap, form it into a 2-inch-thick log, and wrap tightly. Refrigerate for at least 1 hour.
Step 4
• Preheat oven to 175°C.
Step 5
• Using a sharp knife, cut the log into 0.8 cm thick slices. Place the cookies on an ungreased baking sheet, spacing them 2 cm apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
Step 6
• Bake until set, 25 minutes. Cool completely on the baking sheet, then transfer to a wire rack.

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