Ingredients

The following ingredients have 24 Servings
  • 1 1/3 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 Large eggs
  • 1/4 teaspoon vanilla extract
  • 1/2 cup dried cranberries (or dried cherries)
  • chocolate for drizzling or dipping (milk, dark or white chocolate)

Instruction

  • Preheat oven to 350 degrees. 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 degrees.
  • Cut loaves with a serrated bread knife into 3/8 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.