Sorry for the hiatus.. it has been such a busy time. Hope my readers have been using some of the recipes printed in the Jewish Standard. There were some terrific ones.
Anyway, just this morning, one of my colleagues brought in a cherry angel food cake. It was light and not too sweet.
At home, there has been lots of cooking and baking, especially with all the miserable weather. I got this yummy recipe for cherry cookies courtesy of PaulaDeen.com, and thought it would be a great one for readers to try. So grab a cup of tea or coffee… milk for the children, and make a batch of these.
Paula Deen’s White Chocolate Cherry Chunkies
-yields 4 dozen cookies
1 1/2 cups white chocolate chips
1 cup chopped macadamia nuts
1/2 teaspoon salt
1 teaspoon baking soda
3 cups all-purpose flour
2 tablespoons milk
1 teaspoon vanilla
2 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup candied cherries
Preheat oven to 375 degrees. In a medium bowl with an electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla. Set aside.
Sift together flour, baking soda, and salt. Add milk, then add mixture to butter mixture.
In another bowl, combine cherries, nuts, and white chocolate and add to mixture, stirring only to blend.
Drop by heaping tablespoons on a greased cookie sheet, 2 inches apart.
Bake for 11 to 13 minutes. Cool on a wire rack.