CHOCOLATE CHERRY ALMOND WAFERS
Steps:
- In a medium bowl, whisk the flour, cocoa, baking soda, and salt. Using an electric mixer, beat the butter in a large bowl until creamy. Add the sugar and beat until fully blended. Beat in the egg, then the vanilla. With the mixer on low speed, mix in the flour mixture just until the dough starts to come together. Mix in the almonds and cherries. Gather the dough into a ball, then divide it in half. Working with one half of the dough at a time, shape it into a log about 5 inches long. (Flour your hands if the dough gets sticky.) Press down on the top to form a wider surface, turn it on its side to press the dough together, turn again and press down to flatten slightly. Keep turning and flattening to form a rectangular brick about 9 inches long, 2 inches wide, and 1 to 1¼ inches thick. Wrap each brick in plastic wrap and secure with an outer layer of foil. Refrigerate or freeze until very firm. (Refrigerate for up to 3 days or freeze for up to 3 months.) Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Let the brick(s) sit at room temperature to soften slightly, until still cold and firm but not rock hard. Working with 1 brick at a time, cut the dough into ¼-inch-thick slices, arranging them about 2 inches apart on the prepared sheet. Bake for 13 minutes or until the cookies feel almost firm to the touch. (Don't overcook or the chocolate will smell and taste burnt.) Transfer the cookies to a rack to cool. They will crisp up as they cool. Store in an airtight container after the cookies have cooled completely.
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