Cherry Garcia Cookies|
Almost Cherry Garcia Cookies
1 c Dried sour cherries
1/3 c Cherry-flavored brandy
1/2 c Unsalted butter
; at room temperature
1/2 c White sugar
1/2 c Light brown sugar; firmly
1 1/2 ts Vanilla extract
1/4 ts Almond extract
1/4 ts Salt
1/2 ts Baking soda
1 1/2 c All-purpose flour
3/4 c Coarsely chopped white
1/2 c Coarsely chopped semisweet
1/2 c Coarsely chopped macadamia
Recipe by: The Washington Post 10/30/96 Preheat oven to 350 degrees. 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
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. (Makes about 2 1/2 dozen).
Recipe from Marcy Goldman, a professional baker and food writer based in
Posted to Bakery-Shoppe Digest V1 #195 by firstname.lastname@example.org (Angela
Gilliland) on Aug 17, 1997