White Chocolate Dried Cherry Cookies

White Chocolate Dried Cherry Cookies

1 cup unsalted butter(room temperature)
3/4 cup caramelized sugar*
3/4 cup powdered sugar(icing sugar)
2 eggs(room temperature)
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 3/4 cup All Purpose Flour
12 ounces good White Chocolate, chopped into small pieces
8 ounces dried Cherries(the more tart the better)

Preheat oven to 375 F.
Grease your cookie pans with butter(to make a more golden brown bottom). In a mixer, cream the butter for 3 minutes. Add both types of sugar and mix(on high)for another 3 minutes. Scrape down the bowl with a spatula. Add eggs on at a time, mixing 1 minute each. Scrape down the bowl again. Add vanilla and mix for one more minute on medium high.
In a seperate bowl sift the flour, baking soda and salt together. With the mixer on slow speed, slowly add the flour mixture to the batter. Do not over mix. Take the bowl off the mixer and by hand mix in the white chocolate and cherries.
Usuing small ice cream or cookie scoop, scoop out the dough and place onto the prepared cookie sheet.
Bake for 10 minutes. They will not look done. Take them out anyway, they will continue to cook on the pan. Leave them on the pan for 5 minutes after taking them out of the oven. Then transfer to a cooling rack.
*To make caramelized sugar for this recipe. Take a cookie sheet and line it with parchment paper. With the oven preheated to 375 F sprinkle 1 cup granulated sugar onto the middle of the pan. Bake for only about 5 minutes( you need to watch it the whole time because once it starts to caramelized it can quickly burn). Take out of oven and it cool completely. Once cooled, lift the blob of caramelized sugar and put into blender. Blend until the sugar is back to being super fine. Measure out 3/4 cup for the recipe. I usually make big batches of this and keep it around to use in other recipes.

culinaryconcoctionsbypeabody.com

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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies
Ingredients:

1 cup butter, softened
1 1/2 cups sugar
1 cup brown sugar, packed
2 eggs, room temperature if possible
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 cups white chocolate chips
1 1/2 cups macadamia nuts, coarsely chopped

Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, cream together butter, sugar and brown sugar until light and fluffy. Add in eggs one at a time and add in vanilla. Add in flour, baking soda and salt. Beat until well combined. Using a wooden spoon, stir in white chocolate chips and macadamia nuts.

Drop about a 1/2 tablespoon (or whatever your desired cookie size is) onto the baking sheets, at least 1 1/2 – 2 inches apart. Bake for 10-12 minutes, or until bottoms are slightly golden brown. The cookies do not really brown, so don’t overbake them!

Recipe from Ghiradelli

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Red Velvet White Chocolate Chip Cookies

Red Velvet White Chocolate Chip Cookies
Yields about 3 dozen

Ingredients:
2 1/4 cups all-purpose flour
2 1/2 Tbsp cocoa powder*
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
7 Tbsp butter, at room temperature
6 Tbsp all vegetable shortening, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar 
1 1/2 tsp vanilla extract
1 Tbsp red food coloring
1 1/3 cups white chocolate chips, divided

Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

*If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.

**Note: this recipe has been completely revised as of 9/7/12 due to comments stating cookies are flat and not red enough. I myself thought them to be flat. This recipe completely eliminates both of those issues. These are thick, vibrantly red and completely delicious (they better be, these were my 4th batch. Fourth times a charm right =).

Recipe Source: Cooking Classy

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