I’m going to be honest, these were not the easiest cookies I’ve ever made. There’s a lot of prep work: quartering the cherries, chopping the macadamia nuts and white chocolate. But if you’ve got the time and patience, this recipe turns out chewy and delicious. Plus, I got 6 1/2 dozen out of it, which was perfect for my cookie swap.
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. packed brown sugar
1 c. granulated sugar
1/2 c. butter (1 stick), softened
2 lg. eggs
1 tsp. vanilla extract
2 tbsp. milk
8 oz. white chocolate chunks
1 c. roasted, salted macadamia nuts, chopped
1/2 c. candied cherries, quartered
1. Preheat oven to 375°F. Grease large cookie sheet. On waxed paper, combine flour, baking soda, and salt.
2. In large bowl, with mixer on medium speed, beat sugars and butter 3 minutes, or until well blended, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in eggs and vanilla just until combined. Add milk, then beat in flour mixture just until blended. With spoon, stir in chocolate, nuts, and cherries.
3. Drop dough by heaping measuring tablespoons, 2 inches apart, onto cookie sheet. Bake 11 to 13 minutes or until lightly browned. Transfer cookies to wire racks to cool, about 15 minutes. Repeat with remaining dough.
4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Nutrition facts (each cookie): About 120 calories, 2 g protein, 17 g carbohydrate, 5 g total fat (2 g saturated), 0 g fiber, 14 mg cholesterol, 80 mg sodium.
I came home with so many yummy-looking treats!
I’ve only tasted the Buckeyes and Wedding Cookies so far—both were heavenly.
And aren’t these little reindeer cookies so cute?!
I have plans to make Red Velvet Cake Bites sometime soon. Hopefully they will turn out well so I can give them away as little gifts.
Are any of you giving away baked goods as gifts this year?