Leslie Green with a cookie recipe that has proven it’s worth over and over again.
By Leslie Green
Mmmm, don’t you just love dried cherries? I could eat the whole bag if you let me.
Dried tart cherries are wonderful. Moist, perfectly tart and not the least bit bitter, They are the perfect little snack. Aside from snacking on them, they are also the perfect addition in cookies
I knew I had to use them in my White Chocolate Macadamia Nut Cookies. When I worked at the bakery, I bought this recipe along with me to test with the patrons. It became one of the most popular cookies they sold. I was hesitant, but I did leave the recipe at the bakery so she could continue to sell them when I left. These cookies will make the perfect addition to your summer picnic.
- 8 oz (2 sticks) butter, softened but still cold
- ¾ cup white sugar
- ¾ cup light brown sugar
- 2 eggs
- 1½ teaspoon vanilla
- 3 cups flour
- ¾ teaspoon coarse Kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dried tart cherries, chopped
- 1 bag white chocolate chips
- ½ cup macadamia nuts, toasted and chopped
- Preheat the oven to 350. Place the nuts onto a baking sheet and bake for 12-15 minutes or until they start to turn golden and you can start to smell them
- In a medium bowl, cream together butter and both sugars just until incorporated.
- Add the eggs and vanilla and mix until just incorporated.
- In a medium bowl, thoroughly mix together the flour, salt, baking powder and baking soda.
- Add the flour mixture to the butter and sugar and again mix until just incorporated.
- Stir in the cherries,chocolate chips and macadamia nuts.
- Portion out the cookies into 2 oz portions (about the size of a large cookie scoop). Place on a cookie sheet lined with wax paper. Cover and place in the fridge for several hours. I always leave mine overnight.
- Preheat the oven to 375.
- Place the chilled cookie dough balls onto an ungreased cookie sheet and bake for 20-25 minutes. Allow to cool for a few minutes on the cookie sheet before removing.