Cherry Cookies (Print Version)

# Ingredients:

01 - 1/2 teaspoon baking powder.
02 - 1/2 teaspoon sea salt.
03 - 1 1/2 teaspoons vanilla extract.
04 - 1/4 cup white sugar.
05 - 3/4 cup unsalted butter, softened.
06 - 3/4 cup light brown sugar.
07 - 1 1/2 cups regular flour.
08 - 1/2 cup cocoa (Dutch-process is great).
09 - 2 egg yolks, room temp.
10 - 1/4 cup cherry jam.
11 - 6 tablespoons heavy cream.
12 - 5 ounces of dark chocolate with cherry, chopped.

# Instructions:

01 - Mix your dry ingredients separately, beat together softened butter and the sugars, toss in vanilla and yolks, then combine it all together.
02 - Chill for an hour after rolling 32 small portions into balls, shaping an indent in each.
03 - Preheat oven to 350°F, bake 8 at a time for 9-11 minutes, reshape indents while warm, let cool down fully.
04 - Mix hot cream with chocolate till smooth, then stir in the jam.
05 - Spoon ganache into cookie indents, chill for 10-15 minutes to set.

# Notes:

01 - Grab Dutch cocoa for a richer taste.
02 - Freeze plain cookies (without filling) if needed.
03 - Gently fix shapes after baking, while warm.
04 - Store in a container, stays fresh about 3 days.

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