Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Almost Cherry Garcia Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
1 Cup(s) Dried sour cherries
1/3 Cup(s) Cherry-flavored brandy
1/2 Cup(s) Unsalted butter
at room temperature
1/2 Cup(s) White sugar
1/2 Cup(s) Light brown sugar, firmly
packed
1 Egg
1 1/2 Teaspoon(s) Vanilla extract
1/4 Teaspoon(s) Almond extract
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Baking soda
1 1/2 Cup(s) All-Purpose Flour
3/4 Cup(s) Coarsely chopped white
chocolate
1/2 Cup(s) Coarsely chopped semisweet
1/2 Cup(s) Coarsely chopped macadamia
nuts
optional
Directions:
Recipe by: The Washington Post 10/30/96 Preheat oven to 350 degrees.
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). Recipe from Marcy Goldman,
a professional baker and food writer based in Montreal. Posted to
Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela Gilliland) on
Aug 17, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 68
Total Fat: 8.1g
Cholesterol: 14.3mg
Sodium: 45.2mg
Potassium: 29.7mg
Carbohydrates: 14.8g
Fiber: 1.1g
Sugar: <1g
Protein: 1.9g


Scale this recipe to Servings [?]