Cherry Almond Chip Cookies

And... the cherry craving struck again. Curses. I had a girlie get-together to attend one evening, and a little over an hour to whip up a treat. I found several cherry-chocolate recipes online, but that would not do. Oh no, I wanted almond-y cherry white chocolate cookies. No regular chocolate allowed! So I improvised a bit, and came up with what you see below.

This recipe is a good go-to when a girl is in need of a quick cookie fix. They come out chewy and soft, yet hold their shape well. And of course, that classic cherry-almond taste is sooo good. Add white chocolate, and voila - total decadence!

Cherry, Almond, and White Chocolate Cookies

Ingredients:

2 1/2 c. all purpose flour

1/2 tsp. baking soda

1 tsp. baking powder
1/2 tsp. salt

8 oz. unsalted butter, room temperature

3/4 c. granulated sugar

3/4 c. light brown sugar, packed

2 large eggs

1 tsp. almond extract

1 tsp. vanilla extract

1 c. dried cherries, coarsely chopped

1 c. whole almonds, toasted and chopped

6 oz. white chocolate chips (I bet a white chocolate baking bar would be fantastic too!)

Preheat oven to 350 F. Stir together flour, baking soda, baking powder and salt. Set aside.

With an electric mixer, beat butter and sugar together until creamy. Add eggs and extracts; beat on low speed for about 10 seconds.

Using lowest speed of mixer or by hand, stir in flour mixture. When flour is incorporated, stir in cherries, almonds and white chocolate.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Place on center rack of preheated 350F oven, and bake 10 to 12 minutes, or until light golden brown. Cool slightly before removing from cookie sheet.

Makes about 36 cookies.