Cherry Almond Chocolate Chip Bliss Cookie Food

CHERRY-ALMOND COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
• Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

CHERRY CHOCOLATE CHIP NO-BAKE COOKIES

Steps:

• First, prepare 2 cookie sheets by lining them with wax paper or parchment paper.
• Next, combine the butter, sugar and milk in a pan. Bring the mixture to a rolling boil and let it boil for 1 minute.
• The boil should remain even when stirring. After a minute, remove the pan from heat and stir in the white chocolate chips. Let sit a minute, then stir gently until the mixture is nearly smooth.
• Then, add the coconut, almond, oats and extracts. Stir everything until it's all thoroughly combined.
• Add cherries and stir gently. Let cool about 10 minutes.
• Scoop mixture in balls onto the cookie sheet. Top with mini semi-sweet chocolate chips, about 6-7 per cookie. Let cool to set. Enjoy!

MARASCHINO CHERRY ALMOND COOKIES

Steps:

• Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
• Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
• Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
• Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
• To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.

CHERRY CHIP ALMOND COOKIES

Steps:

• Preheat oven to 350°F.
• Mix flour, baking powder, and salt in a bowl set aside.
• Cream your butter, then slowly add your sugar. Blend well.
• Add your eggs,vanilla and almond extract.
• Slowly blend in flour mixture. Add your chips, drop by teaspoonful onto cookie sheet.
• Bake for about 10 minute.

CHERRY ALMOND CHOCOLATE CHIP BLISS COOKIE

Steps:

• Preheat oven to 350F/180C. Grind almonds in a food processor until fine (should yield approximately 2 cups of ground almonds). Set almonds aside. Sift together flour, salt, and baking soda in a medium bowl and set aside. Cream together butter and sugar in a large bowl with an electric mixer. Add eggs and beat to combine. Beat in almond extract. Add flour mixture and ground almonds and stir to combine. Stir in chocolate chips and dried cherries. Use a #20 scoop to portion out dough (if you don’t have the scoop, make balls containing a little over 3 tablespoons of dough-about the size of a golf ball) and place 3 inches apart on ungreased nonstick cookie sheet. Use your fingers to flatten down dough to the height of a half an inch. Bake for 12-13 minutes or until light golden brown around the edges. Cool on pan for five minutes, then remove to wire rack to cool completely. Baker’s note: Use regular sized chocolate chips to get a full chocolate burst in each bite.