Merry Garcia Cookies
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Makes 50 to 60 cookies
INGREDIENTS
  • 1½ cups dried cherries
  • ½ cup dried cranberries
  • 2/₃ cup cherry liqueur
  • 3 cups all purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond extract
  • 2 eggs
  • 12 oz. white chocolate morsels
  • 1 cup semisweet chocolate baking chunks
  • 1 cup dry roasted Macadamia nuts, roughly chopped
DIRECTIONS
  1. The night before:
  2. Macerate cherries and cranberries in cherry liqueur over night in a refrigerator.
  3. The day of baking:
  4. Preheat oven to 350°F. Line baking sheets with parchment paper.
  5. Take the macerated berries out of the fridge and drain. Set aside.
  6. In a small mixing bowl, add flour, baking soda, and salt. Whisk to combine. Using a mixer, blend butter, sugars, vanilla, & almond extract. Add in eggs, one at a time.
  7. In a large bowl, toss the berries with white and dark chocolate chunks, and nuts. Fold mixture into the batter.
  8. Using a cookie scoop (or a table spoon,) place dough onto the lined baking sheet. Bake for 15 to 18 minutes or until cookies are golden brown.
Recipe by Flavor and Friends at http://flavorandfriends.com/710-2/