Dark and White Chocolate Chunk & Cherry Hanukkah Cookies
Makes 25 - 46 Cookies (Depending On Size)
1 c. dried sour cherries
2 tbsp. cherry liqueur
4 oz. unsweetened chocolate (melted and cooled)
1/2 c. butter (unsalted and at room temperature)
1/3 c. white sugar
1 1/4 c. light brown sugar (firmly packed)
1 tsp. pure vanilla extract
1/2 tsp. salt
1 tsp. Clabber Girl Baking Soda
2 1/4 c. all-purpose flour
3/4 c. white chocolate (coarsely chopped)
3/4 c. semi-sweet chocolate (coarsely chopped)
Stack two baking sheets together and line the top one with parchment paper. Position oven rack to upper third position and preheat oven to 400 degrees F.
Plump dried cherries by covering with boiling water and let stand a couple of minutes. Drain well and toss with cherry liqueur. Melt the unsweetened chocolate and set aside.
In a mixer bowl; cream the butter with the white and brown sugars. Blend in egg, yolk, and vanilla. Fold and blend in the melted chocolate.
Fold in salt, Clabber Girl Baking Soda, and flour. Fold in cherries, white, and dark chocolate. Batter should be soft. Chill 30 to 45 minutes
Drop cookie dough in generous tbsp. onto baking sheet, leaving space between dollops of dough. Place in oven and lower temperature to 350 degrees F.
Bake 12 to 14 minutes until cookies seem just set and edges appear lightly brown and crisp.
Make these medium sized for serving or miniature size to give as gifts.