Ingrédients pour Almost Cherry Garcia Cookies
- 1 cup (150g) dried sour cherries
- 1/4 cup cherry brandy
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups (270g) all-purpose flour
- 1 cup (170g) white chocolate chips
- 1 cup (170g) semisweet chocolate chips (or dark chocolate chips)
- 1 cup (113g) macadamia nuts, chopped (optional)
- Boiling water
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Comment préparer Almost Cherry Garcia Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Plump the dried cherries: In a small bowl, cover the dried cherries with boiling water. Let soak for 2 minutes.
- Drain the cherries well and toss with 2 tablespoons of cherry brandy. Let sit for at least 2 hours, or preferably overnight, for maximum flavor. Drain again before using.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the brandy-soaked cherries, white chocolate chips, dark chocolate chips, and macadamia nuts (if using).
- Drop generous tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
37g
Fat
17g
Carbs
4g
