Black Forest Crinkle Cookies

My dear mother-in-law gave me 2 pounds of dried Michigan cherries. They are plump and gorgeous, very different from what you'd buy at the grocery store. But what the heck am I going to do with 2 POUNDS of them? I froze some. I made scones with some. I'll make a cherry and pecan rice pilaf with some. That still leaves me with a boatload of dried cherries.

Thanks to Shayla, I have one more solution. These cookies are fabulous. I did make them a little large. Next time I'll use a smaller scoop.

Black Forest Crinkle Cookies
adapted from Cuisine at Home

3/4 cup all-purpose flour
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp table salt
1/2 stick (4 Tbl) unsalted butter
1/3 cup cocoa powder
1 egg
1 tsp instant coffee granules dissolved in 2 Tbl hot water
1/2 tsp vanilla
1/3 cup semisweet chocolate chips
1/3 cup dried tart cherries

3/4 cup powdered sugar

In a medium bowl, whisk together flour, sugar, baking powder and salt.

In a 2-cup microwave-safe measuring cup, melt the butter in 15-30 second increments. Add the cocoa and whisk until smooth. Whisk in the egg, coffee and vanilla.

Add the chocolate mixture to the flour mixture and stir just until combined. Fold in chocolate chips and cherries.

Chill dough until firm enough to work with. Meanwhile, preheat oven to 350 and line two baking sheets with parchment paper. Shape dough into balls and roll in powdered sugar.

Place 2" apart on prepared baking sheets and bake for 12-14 minutes, or until cookies are cracked, yet still soft. Do not overbake. Leave cookies on the pan for a minute or so until they set, and then slide the parchment onto a rack so that the cookies can cool completely. Or eat one while it's still warm and gooey. I did.