Chocolate-Drizzled Mandelbrot Recipe

Directions:

1. Preheat oven to 325°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
3. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in eggs and vanilla. Add flour mixture to sugar mixture; beat until combined. Stir in cherries and almonds.
4. Shape dough into 2 (9-inch-long) rolls. Place rolls on a baking sheet covered with parchment paper; pat to 1-inch thickness. Bake at 325° for 30 minutes or until rolls are golden. Cool on baking sheet 10 minutes.
5. Cut each roll diagonally into 12 (1/2-inch-thick) slices. Place, cut sides down, on baking sheet. Bake at 325° for 15 minutes. Turn the cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.
6. Combine chocolate chips, corn syrup, and 1 teaspoon water in a small bowl. Microwave at HIGH 10 seconds at a time until nearly melted; stir until smooth. Spoon chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Drizzle chocolate over cookies.