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- 1 cup dried sour cherries
- 1/3 cup cherry-flavored brandy
- 1/2 cup unsalted butter at room temperature
- 1/2 cup white sugar
- 1/2 cup light brown sugar, firmly-packed
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cup all-purpose flour
- 3/4 cup coarsely chopped white chocolate
- 1/2 cup coarsely chopped semisweet chocolate
- 1/2 cup coarsely chopped macadamia nuts (optional)
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- Plump the dried cherries by soaking them in boiling water to cover for a couple of minutes.
- Drain well and toss with cherry brandy. Let the cherries sit in the brandy for a couple of hours, or even overnight for the best flavor, then drain before using.
- Cream the butter with both sugars. Blend in the egg, vanilla and almond extracts.
- Fold in the salt, baking soda and flour. Fold in the cherries, white and dark chocolate and, if using, the macadamia nuts. Batter should be soft.
- Drop in generous tablespoons onto the baking sheets, leaving space between dollops of batter.
- Bake until lightly browned around the edges, 12 to 14 minutes. Cool on racks. (Makes about 2 1/2 dozen).
Snowball Christmas Cookies
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