These cookies are easy to have on hand for unexpected holiday guests!
1 cup dried tart cherries, coarsely chopped
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 cup butter, softened
1 tablespoon freshly grated orange peel
1 cup granulated sugar
1 cup finely chopped honey roasted peanuts
2 eggs
½ cup chocolate chips, melted (optional)
Combine chopped cherries and 2 teaspoons flour in a small bowl; toss to mix well. Set aside.
Combine butter, sugar, eggs and vanilla in a large mixing bowl; beat with electric mixer until smooth.
Gradually beat in flour and salt. Add grated orange peel and chopped dried cherries with the last of the
flour; mix until combined.
Divide dough into thirds; shape each third into a log, about 1½ inches in diameter and 7 inches long. Roll
each log in ⅓ cup chopped peanuts. (Nuts must be finely chopped so you can slice the dough.)
Wrap dough in waxed paper or plastic wrap, twisting ends. Chill at least 4 hours.
Unwrap logs and cut into ¼-inch slices. Place slices 1 to 2 inches apart on ungreased cookie sheets.
Bake in a preheated 400-degree oven for 10 to 12 minutes, or until light brown. Immediately remove from baking sheet. Cool on wire racks. Store in an airtight container. If desired, drizzle cookies with melted chocolate before serving.
Makes about 7 dozen.
Note: This cookie dough can be made ahead of time, wrapped airtight and refrigerated for up to 3 days or frozen for up to 2 weeks. Thaw frozen dough in refrigerator before slicing and baking.
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