Cherry Garcia Cookies Recipes
CHERRY GARCIA COOKIES
Steps:
- PREHEAT OVEN TO 350 degrees (375 degrees high altitude) 1. Plump dried cherries by covering with boiling water. Let stand a couple of minutes. Drain well, and toss with cherry liqueur. Let sit overnight for best flavor, then drain and use in recipe. Combine flour, baking soda, and salt in small bowl. Cream softened butter with granulated sugar, brown sugar, vanilla, & almond. Add eggs, one at a time, beating well after each addition. (Add water-high altitude ONLY) Gradually beat in flour mixture. 5. Drain cherries and fold in with white chocolate, dark chocolate chunks, and macadamia nuts. Thick! Easier to mix with hands. Batter should be soft. 6. Drop by generous tablespoons onto parchment paper-lined cookie sheet. Slightly flatten with wet palm. (16 cookies per sheet Bake only one sheet at a time.) BAKE 14-16min. (20 minutes only - high altitude) until golden brown and darker around the edges. (Be careful when you remove from oven. Parchment paper is slippery and can slide off cookie sheet!) Remove to flat piece of foil to cool, then to Tupperware. Cookies are crispy when first baked, but tend to "soften" up the longer they are in Tupperware. No matter. They're delicious either way!
ALMOST CHERRY GARCIA COOKIES
Make and share this Almost Cherry Garcia Cookies recipe from Food.com.
Provided by Dancer
Categories Drop Cookies
Time 29m
Yield 30 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Line two baking sheets with parchment paper.
- Plump the dried cherries by soaking them in boiling water to cover for a couple of minutes.
- Drain well and toss with cherry brandy.
- Let the cherries sit in the brandy for a couple of hours, or even overnight for the best flavor, then drain before using.
- Cream the butter with both sugars.
- Blend in the egg, vanilla and almond extracts.
- Fold in the salt, baking soda and flour.
- Fold in the cherries, white and dark chocolate and, if using, the macadamia nuts.
- Batter should be soft.
- Drop in generous tablespoons onto the baking sheets, leaving space between dollops of batter.
- Bake until lightly browned around the edges, 12-14 minutes.
- Cool on racks.
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