White Chocolate Cherry Cookies Food

VANILLA CHERRY CHOCOLATE COOKIES

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Whisk together the flour, baking powder, and salt in a large bowl until evenly combined; set aside.
• Using a stand mixer fitted with a paddle attachment beat together the butter and sugars over medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the flour mixture and mix until just combined. Stir in the chocolate and cherries until they are uniformly distributed.
• Scoop the dough by rounded tablespoons onto a baking sheet. Bake until the cookie edges are golden brown, about 14 minutes. Leave the cookies on the baking sheets on racks for 3 minutes. Repeat this process with the remaining dough. Using a spatula, transfer the cookies to racks to cool completely before serving.

WHITE PEPPER CHERRY COOKIES

Steps:

• Whisk together the flour, baking powder, pepper and salt in a medium bowl. Set aside.
• Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat to combine. Add the flour mixture and beat on medium-low speed until just incorporated. Stir in the cherries.
• Lay out a large piece of plastic wrap and scoop the dough on top. Using the plastic as an aide, form the dough into an even log, about 2 inches in diameter and 10 inches long. Refrigerate until very firm, at least 2 hours and up to overnight.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Unwrap the dough, place it on a cutting board and use a serrated knife to cut it into 1/4-inch-thick rounds. Lay the rounds on the prepared baking sheets about 1 inch apart. Dust very lightly with white pepper.
• Bake the cookies until just golden on the bottom and edges, about 12 minutes. Cool on the baking sheets 5 minutes, then carefully transfer to a rack and cool completely. Repeat with any remaining cookies, cooling the baking sheets between batches.

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.

WHITE CHOCOLATE, CHERRY AND PECAN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, sugars and vanilla in a large mixer bowl until creamy.
• Add in the egg, beating well.
• Gradually beat in flour mixture.
• Stir in chips, pecans and cherries.
• Drop by VERY rounded tablespoons on ungreased cookie sheets.
• Bake for 8-10 minutes or until lightly golden.
• Remove to a plate to cool.
• To keep chewy, do not cool on a wire rack.

DOUBLE CHOCOLATE-CHERRY COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
• Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
• Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.

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.

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.

DRIED CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
• If the dried cherries are large, cut them in half.
• In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
• Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
• Add in the flour mixture, and beat at low speed until combined.
• At low speed, mix in the oats.
• Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
• Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
• Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy.
• Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
• You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).