White Chocolate And Cherry Cookies Food

WHITE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 375 F. Grease a cookie sheet.
• In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
• In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cherries and macadamia nuts.
• Drop heaping spoonfuls of the batter onto the greased cookie sheet.
• Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
• *Note: It isn't necessary for this recipe (I personally prefer the cherries to be chewy), but you can optionally place the dried cherries in a bowl and cover them with boiling water to soften them. Let them soak for 7-8 then thoroughly drain them. If you choose to soak them, use only 1/2-3/4 cup dried cherries as they will expand.

WHITE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 350*F Line baking sheets with parchment paper, non-stick foil or baking mat and set aside. Remove cherries from jar and discard juice or use for another recipe like our Cherry Limeade recipe. Chop cherries into 4 - 6 pieces per cherry. If you have a chopper, now is the time to use it! Blot cherries with paper towel to get rid of any extra juice. Set aside. In a mixing bowl cream together the butter, brown sugar and white sugar, scraping bowl as needed. Add powdered instant pudding mix to sugar mixture. Mix well. Add eggs & vanilla and mix well. Add baking soda and flour, mix and scrape sides as needed. Add cherries and white chocolate chips and mix well. Scoop onto prepare baking sheet in 1 inch balls. Bake for 10 - 12 minutes or until edges begin to golden.

WHITE CHOCOLATE AND CHERRY COOKIES

Steps:

• Preheat oven to 375.
• Cream butter, shortening, and sugars.
• Add eggs, beating well after each one.
• Add in extracts.
• Sift together dry ingredients.
• Add to wet mixture.
• Stir in cherries and chocolate chips.
• Drop onto well-greased cookie sheets, 3" apart.
• Bake 10-14 minutes.

CHOCOLATE COOKIES WITH WHITE CHOCOLATE AND CHERRIES

Steps:

• Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
• In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
• In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
• Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
• Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.

GOOEY CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.