Cherry-Chocolate Cookies

Today, I prepared two batches of what I call "Lemon Whip."  It is related to a standard lemon curd, but omits the butter, so that there are only three ingredients:  lemons, eggs, and sugar:

Citrus Whip

7  ripe but firm lemons, limes, key limes (use three to replace every one of another type), Meyer lemons
500 g  granulated sugar
6 large eggs, beaten

Grate the rinds all of the citrus fruits into a double boiler (zest and some of the pith).  Measure and pour sugar over the zest;  stir to combine.  Beat eggs with the juice squeezed and reamed from all of the fruit (at least one cup but up to 1 1/2 cups, depending on the size of the fruits).
Pour over the sugar/zest.  Whisk together, then proceed to turn the heat on under the double boiler. Stir the mixture as it thickens, adding more boiling water if necessary.  Keep whisking the Whip for at least 20 minutes after it begins to thicken. This will ensure that the eggs are fully cooked.

Pour the Whip into a clean, dry glass jar and seal.  Place sealed jar in canning bath and bring the canning pot to a boil.  Allow the water to boil for at least twenty minutes, adding more if necessary.
Turn off the heat and allow the pot and jar(s) of Whip to cool.
The canned whip will keep, unrefrigerated, almost indefinitely until opened.  Once opened, it is best eaten within one week.
It tastes really delicious on buttered toast, plain yoghurt, and fresh strawberries.

I was enjoying being in the kitchen, so I baked a batch of Cherry-Chocolate Cookies, as well:

Cherry-Chocolate Cookies

3/4 c. dried cherries, chopped
3/4 c. bittersweet chocolate chips, chopped (I used Ghirardelli 60% Cacao)

1 1/2 c. whole wheat flour
1 T. baking powder
1 t. salt
1 t. cinnamon
1/4 t. nutmeg

2 t. vanilla extract
2 t. almond extract
1/2 c. coconut oil
1/2 c. unsweetened applesauce
1 large egg, beaten
3/4 c. brown sugar, packed

After chopping the cherries and chocolate, set them aside.
Preheat the oven to 350 Fahrenheit.
Whisk together the dry ingredients and add the chopped cherries and chocolate, stirring to coat.
Pour the applesauce over the measured coconut oil in a large bowl, and stir to combine, breaking up the coconut oil as much as possible if it is solid.  Add sugar and extracts, and continue breaking up the coconut oil, distributing it as much as possible. Finally, add the egg and mix all the wet ingredients until well-combined.  Add the dry ingredients in three turns, mixing each addition thoroughly each time.

Drop batter by tablespoonfuls onto a silicone- or parchment-lined baking sheet, leaving a couple inches between cookies.  Bake for 10 minutes, then allow to cool on the baking sheet for one minute before removing to a cooling rack to cool completely.  Store in an airtight container for as long as they last (which won't be terribly long).