Chocolate Cherry Cheesecake Cookies
INGREDIENTS:
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
4 ounces cream cheese
3/4 cup granulated white sugar
1 cup finely diced dried cherries
1 cup mini chocolate chips
3 Tbsp maraschino cherry liquid
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
DIRECTIONS:
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1. Place the butter and cream cheese in a large mixer bowl and beat until smooth and creamy, about 30 seconds. Add the sugar, maraschino cherry liquid, vanilla, dried cherries and chocolate chips, one at a time, beating after each addition. Beat well and scrape down the sides of the bowl. With the mixer on low, add the flour and mix until well incorporated.
2. Divide the dough in half, for each piece into a 10-inch log. Cover each log (I wrapped mine gently in plastic wrap) and refrigerate for at least 3 hours and up to 3 days.
3. Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.
4. With a sharp or serrated knife, cut the logs into 1/4-inch slices. Place 1-inch apart on the prepared cookie sheets and bake until the bottoms are lightly browned, 8 to 10 minutes. Cool on the cookie sheets for a few minutes then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
4 ounces cream cheese
3/4 cup granulated white sugar
1 cup finely diced dried cherries
1 cup mini chocolate chips
3 Tbsp maraschino cherry liquid
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
DIRECTIONS:
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1. Place the butter and cream cheese in a large mixer bowl and beat until smooth and creamy, about 30 seconds. Add the sugar, maraschino cherry liquid, vanilla, dried cherries and chocolate chips, one at a time, beating after each addition. Beat well and scrape down the sides of the bowl. With the mixer on low, add the flour and mix until well incorporated.
2. Divide the dough in half, for each piece into a 10-inch log. Cover each log (I wrapped mine gently in plastic wrap) and refrigerate for at least 3 hours and up to 3 days.
3. Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.
4. With a sharp or serrated knife, cut the logs into 1/4-inch slices. Place 1-inch apart on the prepared cookie sheets and bake until the bottoms are lightly browned, 8 to 10 minutes. Cool on the cookie sheets for a few minutes then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
Monday, December 11, 2017