Cherry Garcia Cookies
From jo_jo_ba 16 years ago
- 14 minutes to make
- Serves 36
Inspired by the famous ice cream, these buttery cookies are loaded with cherries, chocolate, and optional macadamia nuts. Adapted from About.com to be egg and dairy free, as well as add in an extra exotic flavour layer with ground and chopped macadamias. Read more Prep time does not include cherry soaking time. See less
Ingredients
- 1/2 cup dried cherries shopping list
- 3/4 cup port wine shopping list
- pinch salt shopping list
- 1/2 tsp baking soda shopping list
- 3/4 cups flour shopping list
- 1/2 cups whole wheat flour shopping list
- 1/4 cup ground macadamia nuts shopping list
- 1/4 cup shortening shopping list
- 1/4 cup margarine shopping list
- 1/2 cup granulated white sugar shopping list
- 1/4 cup light brown sugar shopping list
- 1 tsp cornstarch shopping list
- 1 tbsp vanilla extract shopping list
- 1/3 cup white chocolate chips shopping list
- 1/3 cup semi-sweet chocolate chips shopping list
- 1/4 cup coarsely-chopped macadamia nuts shopping list
How to make it
- Place dried cherries in a bowl and cover with port wine. Let sit overnight.
- Preheat oven to 350 degrees F. Lightly grease or line cookie sheets with parchment paper.
- Drain the cherries, reserving 2 tbsp liquid, and pat dry before coarsely chopping.
- Whisk together salt, baking soda, flours and ground nuts in a small bowl.
- In a large bowl, cream together shortening, margarine, and sugars.
- Whisk together cornstarch, reserved port and vanilla. Add to above.
- Add flour mixture, half at a time, and mix until combined.
- Fold in cherries, both chocolate chips, and macadamia nuts.
- Refrigerate cookie dough 30 to 45 minutes.
- Bake 12 to 14 minutes.
- Cool 10 minutes on cookie sheets before removing to racks to cool completely. Store in a covered container.
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