Cherries and Cream Cookies.
I’m off to serve jury duty today.
I am not a happy camper.
This would be my first time getting called for jury duty. Do you think if I brought cookies they would just let me leave? Or maybe since I have a public blog they will send me home?
While I’m in the business of complaining, I thought I’d remind you how much I hate being an adult. I really don’t like growing up. And jury duty is a grown up thing. Right there next to doing dishes, folding laundry, dusting, saving money and eating vegetables.
Growing up is not for me.
Grown ups usually don’t eat cookie dough.
In fact, they usually tell their kids to stay away from the dough.
Well, I ate some dough. Raw eggs and all.
I wouldn’t be surprised if salmonella is what gets me out of jury duty, no?
But it would be so worth it. First off, because I really don’t want to sit in a room all day without internet access. I have this thing called an… addiction. And second, because the dough is just so delicious.
Dare I say it’s better than the actual cookie itself?
Dried cherries remind me of northern Michigan. I think I’ve mentioned that approximately 43 times over the last year.
Every time I cook or bake with them it takes me back to my childhood.
So when I made these this past weekend and then ate 5 in a row, I was really taken back to my childhood.
And I was really full.
Cherries and Cream Cookies
makes about 24 cookies
1 cup butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla
2 tablespoons heavy cream
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup dried cherries
1/2 cup white chocolate chips
Cream butter and sugar together until light and fluffy. Add eggs one at a time and mix until combined. Stir in vanilla and heavy cream. Add flour, baking soda and salt and mix until dough just comes together. Fold in cherries and chocolate chips.
Refrigerate for at least 4-6 hours, or overnight.
When ready to bake, preheat oven to 350 degrees. Bake for 8-10 minutes, or until cookies are set and golden around the edges.