Yield: 30 Cookies
|1 cup||Dried sour cherries|
|⅓ cup||Cherry flavored brandy|
|½ cup||Unsalted butter - room temp|
|½ cup||White sugar|
|½ cup||Light brown sugar|
|¼ teaspoon||Almond extract|
|½ teaspoon||Baking soda|
|1½ cup||All purpose flour|
|¾ cup||White chocolate, coarsely chopped (Best Quality)|
|½ cup||Coarsely chopped semisweet chocolate|
|½ cup||Coarsely chopped macadamia nuts|
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 extracts.
Fold in the salt, baking soda and flour. Fold in the cherries, white and dark chocolate and 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 - 14 minutes. Cool on racks.
Washington Post Oct 30, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp Date: 04 Nov 96