Beurre & Sel'S Port Jammer Cookies

• For the cranberries and cookie base:
• 5 black peppercorns
• 2 points star anise
• one 2-inch piece cinnamon
• 1/4 cup Fonseca Bin 27 Port
• 2 tablespoons water
• 1 tablespoon honey
• 1 cup dried cranberries
• 2 cups all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground black pepper
• 8 ounces unsalted butter, at room temperature
• 1/2 cup (packed) light brown sugar
• 1/4 cup sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• For the streusel and jam:
• 1 cup all-purpose flour
• 1/3 cup (packed) light brown sugar
• 1/4 cup cocoa powder, sifted
• 2 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup cherry jam
• 1 tablespoon Fonseca Bin 27

1. To make the cranberries:rnTie spices in a cheesecloth bundle and put in a small saucepan 2. Add honey, water and BIN 27. Simmer for 1 min. 3. Add cranberries and cook and stir until liquid evaporates. Discard spices.rnCool cranberries.
2. To make the cookie base:rnMix flour, cinnamon, salt, ginger and black pepper together.
3. Beat butter until creamy. Beat in both sugars. Add egg and vanilla and beatrnuntil smooth.
4. Blend in flour mixture, then stir in the Port-cooked cranberries.
5. Divide dough into 2 disks. Wrap and chill 1 hr. Roll each disk between wax paper until dough is 1/4 inch thick.rnFreeze for 3 hrs.
6. To make the streusel:rnMix all the flour, brown sugar, cocoa, sugar, cinnamon, salt and butter together in a large bowl. Rub everything together with your fingers until streusel forms moist crumbs. Cover and chill for at least 1 hr.
7. Baking Instructions:rnCenter a rack in the oven and preheat oven to 350u0b0F. Have a 12-cup muffin tin on hand.
8. Stir the cherry jam and Fonseca BIN 27 together.
9. Cut out 2-inch rounds of dough. Drop a round of dough into each muffin cup. Put about 1/2 tsp. of jam in the center of each cookie and spread intorna small circle. Top with streusel.
10. Bake 14 to 15 mins, until streusel sets and jam bubbles.rnCool to room temperature before serving.

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Taken from food52.com/recipes/19375-beurre-sel-s-port-jammer-cookies (may not work)