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Cherry Chip Picnic Cookies




Source of Recipe


Internet


Recipe Introduction


These delectable giant cookies are packed full of ruby-red Bing cherries and white chocolate chips, for flavor, texture and color contrast. Bing cherries are typically large, darkish-red fruit, with firm and sweet flesh. They are good for cooking as well as eating. Eat cherries as soon as possible after buying them, but they will keep up to two days if refrigerated and can be frozen for up to three months.



List of Ingredients




1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1½ teaspoons almond extract
½ teaspoon vanilla extract
3¼ cups flour
¾ teaspoon salt
1 teaspoon baking soda
1½ cups fresh Bing cherries, pitted and halved
12-ounce package white chocolate chips

Preheat oven to 375 degrees. In a medium bowl, cream together butter, sugar and brown sugar until light and fluffy. Beat in eggs, almond extract and vanilla. In a separate medium bowl, stir together the flour, salt and baking soda; add to butter mixture and stir until blended. Press cherries between two layers of paper towels and stir half into the dough with the white chocolate chips. Mound rounded tablespoons of dough onto a lightly greased baking sheet; press remaining cherries onto the top. Bake for about 15 to 17 minutes, or until cookies are set in the center and lightly browned. Let cool on rack and store in a container with a loose fitting lid. Because of the moisture in the cherries, these cookies should not be stored in a container with a tight fitting lid.

Yields About 20 large cookies.


Recipe