Almost Cherry Garcia Cookies
Yield
30 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sour cherries
dried |
*
|
| ⅓ | cup |
kirsch (cherry brandy)
|
*
|
| ½ | cup |
butter, unsalted
at room temperature |
|
| ½ | cup |
sugar
white |
|
| ½ | cup |
brown sugar
light, firmly packed |
*
|
| 1ea |
eggs
|
*
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
white chocolate
coarsely chopped |
*
|
| ½ | cup |
semi-sweet chocolate
semisweet, coarsely chopped, null, null |
*
|
| ½ | cup |
macadamia nuts
coarsely chopped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sour cherries
dried |
*
|
| 79 | ml |
kirsch (cherry brandy)
|
*
|
| 118 | ml |
butter, unsalted
at room temperature |
|
| 118 | ml |
sugar
white |
|
| 118 | ml |
brown sugar
light, firmly packed |
*
|
|
eggs
|
*
|
||
| 7.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 355 | ml |
all-purpose flour
|
|
| 177 | ml |
white chocolate
coarsely chopped |
*
|
| 118 | ml |
semi-sweet chocolate
semisweet, coarsely chopped, null, null |
*
|
| 118 | ml |
macadamia nuts
coarsely chopped, optional |
*
|
Directions
Line two baking sheets with parchment paper.
Plump the dried cherries by soaking them in boiling water to cover for a couple of minutes.
Drain well and toss with cherry brandy. Let the cherries sit in the brandy for a couple of hours, or even overnight for the best flavor, then drain before using.
Cream the butter with both sugars.
Blend in the egg, vanilla and almond extracts.
Fold in the salt, baking soda and flour.
Fold in the cherries, white and dark chocolate and, if using, the macadamia nuts.
Batter should be soft.
Drop in generous tablespoons onto the baking sheets, leaving space between dollops of batter.
Bake until lightly browned around the edges, 12 to 14 minutes.
Cool on racks.
