Let’s just talk for a minute about what I ate this Holiday season. I would guesstimate about 3 pounds of cheese..omg…I LOVE cheese, 2 entire boxes of chocolate, beef & pork meatballs and I NEVER eat beef & pork, a bushel of dumplings….kinda don’t even feel guilty about that one and we haven’t even gotten started on the cookies! So, why in world am I posting another cookie recipe?! Because these cookies are just that good and with the cherries & almonds….good for you right?
These cherry almond white chocolate cookies are the perfect way to kick off the New Year. After baking them, I stored some in the freezer and eat one as a reward when I complete a super hard work out. See, these cookies are good for you! I know I say this about a lot of my cookies, what can I say I love cookies! But this cookie is definitely one cookie I truly love. The tartness of the dried cherries add fantastic flavor and a nice chewy texture and the almonds give it a yummy nutty flavor with great crunch. Pop in a few kicks of sweetness from the white chocolate and I added a subtle refreshing surprise flavor of orange zest and you’ve got a party in your mouth! See why I love these cookies? For this cookie, all the basic rules to making a soft & chewy cookie apply. – Make sure your butter is softened to room temperature before creaming. Here are some tricks on how to soften butter quickly. – Don’t over cream the butter and sugar. – Use baking soda instead of baking powder. – Refrigerate your dough for at least an hour before baking. – And under-bake, under-bake, under-bake. And a sweet success tip. Toast the almonds before adding them to the dough. The toasted nutty flavor will be enhanced in the cookie. What was your favorite indulgence over the Holidays?
This recipe makes about 12-14 cookies. If you are impatient, you can bake these without refrigerating however it will slightly alter the taste and chewiness of the cookie, but it will still be a good cookie!
|(Optional) In a pan, toast the almonds for a few minutes. Be careful not to burn them. And set aside.|
|Cream the softened butter, white sugar & brown sugar in a stand mixer with a paddle attachment or with a wooden spoon. Add the egg and the zest of one orange and mix until incorporated.|
|In a separate bowl, sift the flour, baking soda & salt. Slowly add the dry ingredients to the wet ingredients and mix until incorporated. Stir in dried cherries, almonds & white chocolate chips. Cover in plastic wrap and refrigerate at least an hour or overnight.|
|When ready to bake, preheat oven to 375 degrees F. Scoop 2-3 rounded tablespoons of dough and place on parchment lined baking sheets about 2-3 inches apart. Bake for 8 minutes until the edges are a light golden brown. Do not over bake. Cool and enjoy!|