Again with the white chocolate chips. You'll see them as a theme throughout my baking. What I liked about this particular cookie is that it has a sugar cookie dough as opposed to a chocolate chip cookie dough. Not knocking the latter, but it's less likely to see the former, so it pleases me.
One of my favorite baking blogs is Baking Bites, which is where I got this particular recipe. I'm linking it here, so I have no qualms posting the recipe below.
White Chocolate Cherry Cookies
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
2 tsp vanilla extract
2/3 white chocolate chips
2/3 cup dried cherries (coarsely chopped, if cherries are very large)
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla extract. Mix in the flour mixture, followed by the white chocolate chips and dried cherries.
Drop tablespoonfuls of dough (1-inch balls) onto prepared baking sheet.
Bake for 10-12 minutes, until cookies are just beginning to turn a light golden color around the edges. Cool for about 5 minutes on the baking sheet until cookies are completely set, then transfer to wire racks to cool completely.
Store in an airtight container.
Makes about 2 dozen.
I used margarine instead of butter because, eh, I felt like it, but pretty much did everything else the same. People, parchment paper is your friend. I don't care how much it costs. Use it.
Baking tidbit of the day: The scoop and sweep method of measuring dry ingredients is significantly more accurate than spooning them into a measuring cup.
Clyde's office mates really enjoyed the cookies. I think the sweetness of the dough and the chocolate along with the slight tartness of the cherries was a good mix.
I am sooooooo pumped about my upcoming baking weekend. Super Bowl = super awesome treats!