These cookies are a great balance of sweet, tart and rich. Each bite delivers salty, roasted macadamias with tart-sweet cherries alongside smooth, buttery white chocolate. We employ our usual baking trick by pairing extracts to coax big flavors from the ingredients. Here we use a combo of our Tahitian Cookie Vanilla Extract and Dark Cherry Extract. These are decadent cookies. A must for holiday cookie swaps and make for a lovely gift.
Time: 25 min
Makes 3 dozen cookiesRating
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Loading...| 2-3/4 cups all-purpose flour | |
| 1 tsp baking soda | |
| 2 sticks softened unsalted butter | |
| 1 cup packed brown sugar | |
| 3/4 cup granulated sugar | |
| 1 tsp Baker's Salt | |
| 1 tsp Tahitian Cookie Vanilla Extract | |
| 1 tsp Dark Cherry Extract | |
| 2 large eggs | |
| 1cup tart dried cherries, roughly chopped | |
| 1 cup chopped white chocolate or white chocolate chips | |
| 1 cup chopped roasted, salted Macadamia nuts |
| 1. | Preheat oven to 375°F. |
| 2. | In a medium bowl, whisk together the flour and baking soda. Set aside. In a stand mixer, cream the butter, sugars, salt and Bourbon Vanilla Extract. Beat in the eggs one at a time, stopping to scrape the bowl. |
| 3. | Beat in the dry ingredients a bit at a time, stopping to scrape the bowl. Stir in the cherries, white chocolate and macadamia nuts. |
| 4. | Drop by spoonfuls onto a parchment lined baking sheet. Bake until lightly brown around the edges and firm in the center. |
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