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Cherry Garcia Cookies
2 cups dried cherries
2/3 cup cherry brandy
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
3 cups flour
1 1/2 cups white chocolate, coarsely chopped
1 cup semisweet chocolate, coarsely chopped
1 cup macadamia nuts, coarsely chopped
Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
Plump dried cherries by covering with cherry brandy and let sit overnight or microwave enough to warm them and let them sit for 20 to 30 minutes.
Cream the butter with the granulated and brown sugars.
Blend in egg, vanilla extract and almond extract.
Fold in salt, baking soda and flour.
Fold in cherries and brandy, 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.
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