Cherry Garcia Cookies
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
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
Bake until lightly browned around edges - 12 to 14 minutes.
Makes 2 1/2 dozen cookies - approximately