This buttery cookie offers the tang of chewy, dried sour cherries, along with chunks of white and dark chocolate. Macadamia nuts are optional but terrific. Use the best white chocolate you can find.
1 cup dried sour cherries
1/3 cup cherry liqueur
1/2 cup unsalted butter – room temperature
1/2 cup white sugar
1/2 cup light brown sugar
1 1/2 teaspoons vanilla
1/4 almond extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cup flour
3/4 cup coarsely chopped white chocolate
1/2 cup coarsely chopped semi-sweet chocolate
1/2 cup coarsely chopped macadamia nuts
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Plump dried cherries by covering with boiling water and let stand a couple of minutes. Drain well and toss with cherry liqueur. Drain when required or, for even better flavor, let sit a couple of hours or overnight. Drain and use in recipe.
Cream the butter with the white and brown sugars. Blend in egg, vanilla and almond extract.
Fold in salt, baking soda and flour. Fold in cherries, white and dark chocolate and macadamia nuts. Batter should be soft.
Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.
Bake until lightly browned around edges – 12 to 14 minutes