Have y’all ever wondered what constitutes “holiday” baking? I mean you can make the exact same recipe at any other time of year.. I understand that there are specific holiday flavors, but sometimes I think people just call all baking from October to December holiday baking. I totally get it though. I love baking, but there is something special about holiday baking.
This week I made Chunky Cherry Double Chip cookies, and they are delicious. They would be perfect for a holiday cookie exchange! They are very simple and only take 20 minutes to make.
1/2 C dried cherries or rinsed and drained cherry pie filling
3/4 C butter, softened
3/4 C white sugar
3/4 C brown sugar, packed
2 large eggs
1 1/2 tsp vanilla
2 1/4 C all purpose flour, plus 2 tbsps
1 tsp baking soda
3/4 tsp salt
12 oz choc chips
1 C (or 2 bars) white chocolate chunks/chips
1/3 C toasted almond slivers
To start, if your almond slivers are not toasted, toast them in a frying pan over medium heat for about five minutes or until fragrant. Be careful not to burn them!
Beat butter and sugars in the bowl of an electric stand mixer. Beat in eggs and vanilla.
Combine dry ingredients in separate bowl. Beat flour mixture into butter mixture until blended.
Stir in almonds, both chocolate chips, and cherries.
Bake at 350F for 10-12 minutes.
This makes 4-5 dozen cookies. Instead of making the whole batch today, what I have started doing is freezing the dough into a roll wrapped with Saran Wrap. Then, you can slice off pieces to bake as you wish!