Beurre & sel's port jammer cookies
Cookies
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.
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