Cherries are one of the primary crops in Michigan – 75 percent of the nation’s tart cherries are grown here. So, you will find cherries in many different recipes; sauces and desserts especially. Gene really liked these cookies but I did not make them often as there was always someone who did not want nuts or did not like cherries.
Macadamia Cherry Cookies
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1/2 cup packed dark brown sugar (I did use light for a softer molasses taste)
- 3 tbsp. corn syrup
- 2 tsp. vanilla
- 2 large eggs
- 2-1/2 cups flour
- 2 tsp. baking soda
- 1/4 tsp. salt
- 12 oz. white chocolate, chopped
- 6-1/2 oz. Macadamia nuts, roughly chopped (about 1-1/2 cups)
- 1 cup dried tart cherries, chopped
Preheat the oven to 325°F. Mix butter, sugars, corn syrup, vanilla and eggs. Combine the dry ingredients and add to the butter mixture. Mix until just blended. Fold in chocolate, nuts and cherries. The cookies are really loaded and maybe too much – Gene preferred fewer cherries. I only used about 1 cup nuts instead of 1-1/2.
Use a 1-inch stainless steel scoop and space dough 3-inches apart on an ungreased cookie sheet. Bake for 15-17 minutes or until lightly browned. Interesting, this last time I made them I used 3 different cookie sheets and they all cooked at different times.
Recipe by cooking with aunt juju
http://cookingwithauntjuju.com/2011/11/08/macadamia-cherry-cookies/
Oh yum! I just made cookies with fresh cranberries, I’d bet those cookies would be terrific with dried cherries too…Your recipe sounds delightful!
You definitely could substitute cranberries in place of the cherries for any of your baking recipes. They are very similar in taste – sometimes I cannot tell the difference. I use a lot of cherries in my recipes as they are so plentiful here in Michigan.