Cherry-Almond Cookies with White Chocolate Chips

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Unsalted butter, softened: 1 cup (2 sticks, 227g)
• Granulated sugar: 1 cup (200g)
• Large eggs: 2
• Almond extract: 1 teaspoon
• Vanilla extract: 1 teaspoon
• Dried cherries: 1 cup (140g)
• White chocolate chips: 1 cup (160g)
• Sliced almonds: 1/2 cup (50g)

Preparation Time:

• 15 minutes

Cooking Time:

• 12-15 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
4. Gradually add the flour, mixing until just combined.
5. Fold in the dried cherries, white chocolate chips, and sliced almonds.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the cookies are golden brown around the edges and just set in the center.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Serving size: 1 cookie
• Calories: 180
• Total Fat: 10g (15% DV)
• Saturated Fat: 6g (30% DV)
• Cholesterol: 35mg (12% DV)
• Sodium: 80mg (3% DV)
• Total Carbohydrate: 22g (7% DV)
• Dietary Fiber: 2g (8% DV)
• Sugars: 12g
• Protein: 2g

Dish Characteristics:

• Chewy and moist
• Packed with cherries, white chocolate chips, and almonds
• Lightly sweetened with a hint of almond flavor
• Perfect for a special occasion or a sweet treat anytime

User Comments:

• "These cookies are the perfect blend of sweet, tart, and nutty flavors."
• "The white chocolate chips add a touch of richness and decadence."
• "These are my new favorite cookie recipe! They're so easy to make and so delicious."
• "I love the crispy edges and chewy center."
• "I can't get enough of these cookies! They're so addictive."

Special Precautions and Tips:

• Use unsalted butter to control the amount of salt in the cookies.
• Do not overmix the dough, as this will result in tough cookies.
• If you don't have almond extract, you can substitute another 1/2 teaspoon of vanilla extract.
• Let the cookies cool completely before storing them in an airtight container.