White Chocolate Almond Cookies with Maraschino Cherries

The nearer the approaching holidays become, the more I get into my cookie-makin’-mama mode.

I have been recently experimenting with finding the best chocolate chip cookie recipe EVER (and I hope to have multiple posts soon on this odyssey), but for this baking session  I wanted to switch it up a bit.

These cookies are so delicious I am thinking about entering them into The Bin 27 Cookie Rumble.   The prize:   private cooking lessons with Jacques Torres and Dorie Greenspan.    I would definitely pass out in shock and awe if faced with these two greats in the kitchen.     Check it out.

But, now for these cookies.   I think this recipe is a keeper for the upcoming holidays:

White Chocolate Almond Cookies with Maraschino Cherries

1 c. all-purpose white flour
3/4 c. whole wheat flour*
1/2 t. baking soda
1/2 t. fine sea salt
1 1/2 sticks unsalted butter (3/4 cup)
3/4 c. light brown sugar, packed
1/3 c. granulated sugar
1/2 t. almond extract
1 large farm fresh egg
1 pkg. white morsels (I used Nestle.)
3/4 c. thinly sliced almonds
1/3 c. chopped maraschino cherries

Preheat oven to 375 degrees.

In a medium mixing bowl, whisk together flours, baking soda and salt.   Set aside.

In the bowl of a stand mixer, cream together butter and sugars until fully incorporated and creamy.   Add almond extract and egg.   Beat further.    Carefully, mix in flour mixture.   Try not to over mix.

Add white chips, almonds, and cherries.

Using a cookie scoop, place cookies about 2 inches apart on a silicon pad lined baking sheet.   Slightly flatten cookies.

Please do not judge me by my horrendously dark silpats. I think I made nachos once using it and stuck it under the broiler. Not a good idea.

Bake for 8-10 minutes or until edges are lightly brown.  Remove from oven and transfer cookies to wire racks to cool.

*I used a finely milled whole wheat flour like Stone Stack Mill’s offerings or Wheat Montana’s Bronze Chief flour.  If you can’t find these to products, then I would recommend using a whole wheat pastry flour.

The addition of the whole wheat flour adds more nuttiness to this cookie and does make it a bit healthier (if you say it fast).    🙂

 Today is the second day of glorious FALL BREAK!    I am off to finish switching out the summer clothing for more appropriate fall styles and hopefully I can get some baking/cooking in today too.

Enjoy the weekend!

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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
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The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls

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