Normally I am not a fan of nuts in my cookies, except for my favorite, white chocolate macadamia nut. These however, were so amazingly delicious, even with the slivered almonds in them. But how could they not be delicious? White chocolate and dried cherries in a soft chewy cookie, that is my kind of cookie.
White Chocolate Chip Cherry Almond Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup white chocolate chips
- 1/2 cup dried cherries
- 1/4 cup slivered almonds
Directions:
- In a large bowl, beat the butter until light and fluffy, about 1 minute. Add in both sugars, beating until well combined and creamed.
- Add in the egg and both extracts, beating until well mixed.
- In a medium bowl, whisk together the flour, baking soda and cornstarch.
- Slowly beat the dry ingredients into the wet, mixing just until combined.
- Using a spatula, fold in the white chocolate chips, dried cherries and slivered almonds.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350º F.
- Using a cookie scoop, scoop out the dough and place on a baking sheet 2 inches apart.
- Bake for 14-15 minutes or until slightly golden brown.
- Remove the cookies from the baking sheet and place on a cooling rack. Allow to cool.
Enjoy!!!
Notes:
I used my #60 cookie scoop, it so happens to be my only cookie scoop.
*Adapted from A Latte Food.
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