wine and a cookie

Christmas Cookie Exchange 2010
Featured Cookie: 
Tart Cherry Chocolate Merlot Cookies
cherries, chocolate, wine
SOURCE:  Mary Jarboe
1-1/2 c. all-purpose flour
3/4 c. cocoa
1 tsp. salt
1 tsp. baking soda
1/2 c. unsalted butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
1 large egg
1 tsp. vanilla
1/2 c. good quality Merlot wine
10 oz. dark chocolate, broken into chunks
1 c. tart cherries
     Combine the flour, cocoa powder, salt and baking soda.  Set aside
     Beat the butter with an electric mixer until creamy.  Add both sugars and beat until well-mixed.  Beat in the egg, vanilla, and wine.  By hand, stir in the flour mixture.  Fold in the chocolate and cherries.  Scoop up rounded tablespoons of dough and drop, shaping into small mounds, onto an ungreased or parchment-lined cookie sheet, spacing cookies about w inches apart.
     Bake until tops are still soft-looking but edges look firm.
     Baking dough immediately will yield flatter cookies, chilled dough will result in puffy cookies.
     Let baked cookies rest a few minutes on the cookie sheet, then remove to wire racks and cool completely.
     Top with Hershey Kisses, pecans or cherries before baking.