Prep Time: 40†minutes
Cook Time: 14†minutes
Total Time: 54†minutes
- 1 cup dried cherries
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1-1/2 cups flour
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, (packed)
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup coarsely-chopped macadamia nuts (optional)
Place dried cherries in a bowl and cover with boiling water. Let sit 30 minutes to plump up. Drain well, pat dry, and coarsely chop.
Whisk together salt, baking soda, and flour in a small bowl. Set aside.
In a large bowl, cream together butter, white sugar, and brown sugar. Beat in egg, vanilla, and almond extract. Add flour mixture to butter mixture half at a time and mix until combined. Fold in cherries, white chocolate chips, semi-sweet chocolate chips, and macadamia nuts. Refrigerate cookie dough 30 to 45 minutes to firm up.
Drop dough by the tablespoon onto prepared baking sheets, placing cookies about 1-1/2 to 2 inches apart. Bake 12 to 14 minutes until lightly browned around the edges. Cool 10 minutes on cookie sheets before removing to racks to cool completely. Store in a covered container.
Yield: about 36 cookies
Recipe Source: Marcy Goldman, a Montreal-based food writer and professional bakery and pastry chef
Reprinted with permission.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.