It’s the end of summer and it’s time to start thinking about apples, pumpkins, spice and all the other flavors that you think of for fall. I’ve got some great cookies coming up, as I love the flavors of fall so much and I’ve had fun finding some new recipes to try. Our weather in the Pacific Northwest has certainly changed to fall conditions, and I couldn’t be more pleased. I still have one more week before I head back to work, so my fall baking will truly start next week.
This was a nice cookie to try as you can make the dough one day and bake them up as needed. This makes two rolls of dough, so you could bake one and then the other at another time. I had all of the ingredients on hand, although I did substitute macadamia nuts for the cashews called for in the original recipe. I love chocolate and cherry together, and the nuts just add a little extra crunch. The dough recipe is fairly classic, and you could probably add any mix-ins that you’d like. I liked these cookies quite a lot; they aren’t super sweet, which is nice. If you wanted a sweeter cookie, you could add some mini chocolate chips to add a stronger chocolate flavor.
Chocolate Refrigerator Cookies with Cherries and Macadamias
1/2 cup butter, room temperature
1 cup sugar
1/4 cup packed brown sugar
1 teaspoon vanilla
1 3/4 cup + 2 tablespoons flour
1 teaspoon baking powder
¼ teaspoon salt
1/4 cup cocoa powder
1/3 cup macadamia nuts, chopped
1/4 cup dried cherries, chopped
In a large mixer bowl, combine the butter, sugar, and brown sugar. Beat on medium until light. Add the egg and vanilla and stir on medium to incorporate. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. With the mixer running on low, gradually add the flour mixture, beating just until the flour is incorporated into the batter. Stir in the macadamias and cherries with a spatula.
Divide the dough into two halves. Shape each half into a log about 1-1/2” in diameter. Wrap the logs in plastic wrap and refrigerate 3 hours (or overnight).
Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
Remove the dough from the refrigerator and peel away the plastic wrap. With a serrated knife, slice into ¼” slices. Place on the prepared baking sheets.
Bake for 10-12 minutes until the cookies are set. They still may seem soft, but they will firm up as they cool. Allow to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.
Recipe from Sugar and Grace