Mmmm, don’t you just love dried cherries? I could eat the whole bag if you let me. So when Payson Fruit Growers contacted to to try their product, I said yes. I secretly want to do a taste test with my favorite brand, Archer Farms from Target.
Payson Fruit Growers sent me a bag of dried tart cherries and Tart Cherry Juice Concentrate. I have not used the Cherry Juice concentrate yet, but I hear it is great with ice cream.
The cherries were wonderful. Moist, perfectly tart and not the least bit bitter, just the way I like them.
I knew I had to use them in my White Chocolate Cherry Macadamia Nut Cookies. When I worked at the bakery, I bought this recipe along with me to test with the patrons. It was one of the most poplar cookies sold! I was hesitant, but I did leave the recipe at the bakery so she could continue to sell them when I left.
- 8 oz (2 sticks) butter, softened but still cold
- ¾ cup white sugar
- ¾ cup light brown sugar
- 2 eggs
- 1½ teaspoon vanilla
- 3 cups flour
- ¾ teaspoon coarse Kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dried tart cherries, chopped
- 1 bag white chocolate chips
- ½ cup macadamia nuts, toasted and chopped
- Preheat the oven to 350. Place the nuts onto a baking sheet and bake for 12-15 minutes or until they start to turn golden and you can start to smell them
- In a medium bowl, cream together butter and both sugars just until incorporated.
- Add the eggs and vanilla and mix until just incorporated.
- In a medium bowl, thoroughly mix together the flour, salt, baking powder and baking soda.
- Add the flour mixture to the butter and sugar and again mix until just incorporated.
- Stir in the cherries,chocolate chips and macadamia nuts.
- Portion out the cookies into 2 oz portions (about the size of a large cookie scoop). Place on a cookie sheet lined with wax paper. Cover and place in the fridge for several hours. I always leave mine overnight.
- Preheat the oven to 375.
- Place the chilled cookie dough balls onto an ungreased cookie sheet and bake for 20-25 minutes. Allow to cool for a few minutes on the cookie sheet before removing.