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One Husband, One Wife, Five Children and Everything in Between

I have been loving this week. It’s like Christmas all over again, minus the stress and shopping.  This recipe was one I got from a cookie exchange during Christmas, but the red cherries reminded me of valentines. I didn’t add the macadamia nuts, because the kids don’t care for them. I think the almond extract makes them A-MAZE-ING!! 

Enjoy!!

 

Cherry-White Chocolate Chunk Cookies

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup chopped macadamia nuts
  • 6 oz good quality white chocolate, coarsely chopped
  • 1 (10 oz) jar maraschino cherries, well-drained and chopped

I found a package of macadamia nuts all nicely chopped up for me. If you prefer larger pieces, feel free to chop your own.

Preheat oven to 375 degrees F; line cookie sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt; set aside.

Using a stand mixer with the paddle attachment*, cream the butter and the sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the almond extracts.

Add the flour, half at a time, to the creamed mixture, stirring just until well-incorporated. The dough will be stiff. Stir in the nuts and the white chocolate, then gently stir in the cherries.

Since my jar of cherries was larger than I needed, I measured out one cup.

Drop the cookie dough by rounded tablespoons on to the lined cookie sheets. Bake for 8-10 minutes, until they are firmly set, but not browned. Remove from the oven and allow the cookies to cool completely, before removing from the sheets (if you need to reuse the pan, simply slide off the parchment paper with the cookies, and reline).

*Using a stand mixer is recommended, as the cookie dough is rather stiff.

It’s important to cool the cookies on the parchment paper…if you try removing them while they are still warm, they may fall apart.

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