Cherry-White Chocolate Drop Cookies
- Photos (2)
2 sticks (1 cup) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon almond extract
¼ cup milk
3 cups all-purpose flour
½ teaspoon baking soda
½ cup dried cherries
½ cup dried cranberries
1 cup white chocolate chips
Heat the oven to 375 degrees. Line 2 baking sheets with kitchen parchment.
In a large bowl, use an electric mixer to beat the butter and both sugars until fluffy, 2 to 3 minutes. Add the egg, almond extract and milk, then mix well. Add the flour and baking soda, then mix just until the dry ingredients are well mixed in. Mix in the cherries, cranberries and chocolate chips.
Drop the dough in 2-tablespoon mounds on the prepared baking sheets, leaving 2 inches between them. Bake, in batches if necessary, 12-14 minutes, or until just lightly browned at the edges and still slightly soft at the center. Leave on the baking sheet for 2 minutes, then use a spatula to transfer to a wire rack to cool completely.
Makes 2 dozen cookies.
Nutrition values per serving: 210 calories, 10 g fat (6 g saturated), 28 g carbohydrate, 1 g fiber, 15 g sugar, 3 g protein, 30 mg cholesterol. 40 mg sodium.
J.M. Hirsch, The Associated Press
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close