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Cherry Chewbilees
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INGREDIENTS
MEASURES
WEIGHTS (lb)
Butter or Margarine, softened
2 cups
1 pound
Sugar, granulated
1 1/2 cups
12 ounces
Sugar, brown, firmly packed
1 1/2 cups
12 ounces
Eggs, slightly beaten
4
8 ounces
Vanilla extract
2 teaspoons
Flour, all-purpose
4 1/2 cups
1 pound, 2 ounces
Baking soda
2 teaspoons
White baking chocolate, chopped
3 cups
1 pound, 2 ounces
Dried tart cherries
3 cups
1 pound
Cashews, broken pieces
2 cups
8 ounces
Combine butter, granulated sugar and brown sugar in a large mixer bowl. Beat with an electric mixer on medium speed until blended, 3 to 4 minutes. Add eggs and vanilla; mix well.
Combine flour and baking soda; add to butter mixture. Mix thoroughly. Stir in white baking chocolate, dire cherries and cashews.
Portion with a No. 40 scoop 4 x 6 onto lightly greased or parchment paper-lined 26 x 18-inch baking sheets.
Bake in a 350°F standard oven 10 to 12 minutes, or until light golden brown. Do not overbake.
NOTE:
For 2-inch cookies, portion batter with a No. 70 scoop 4 x6 onto lightly greased or parchment paper-lined 26 x 18-inch baking sheets. Bake in a 350°F standard oven 8 to 10 minutes, or until light golden brown. Do not overbake.
Yield
Yield: 100 (3 inch) cookies; 150 (2-inch) cookies
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
