I am Heather and I have had a baking obsession this holiday season. Mainly, I think it’s my new kitchen and especially my new oven but also, it’s dang cold outside and it’s really starting to feel like Christmas! Way too freaking cold to do anything outside for sure! It was -8 degrees on Friday morning! Yikes! One thing I know for sure. My dog Tommy can’t walk in six inches of snow (he has four inch legs) and his paws freeze up really quick. He isn’t sturdy like my old, giant boy Charlie. Along with his new winter coat that I got for him, he will need snow booties! I seriously can’t believe that I am buying clothes for my dog, let alone snow gear! Life as a small dog pet parent! At least he is cute as a bugs ear!
Tipsy Double Chocolate Cherry Cookies. I’m not sure why I come up with these ideas but obviously I love chocolate and cherries for sure! Actually, I was on a molasses cookie roll this past fall and it was such a good recipe, that I decided to use the basic recipe, omitting all the molasses flavors. I doctored it up with maraschino cherries and to make it “tipsy” I added a little cherry liquor! I love using liquors with the flavors of what I’m cooking with because it adds a more intense flavor than using just an “extract”. I used white chocolate chips instead of dark because I think it looks pretty with the red flecks from the cherries but feel free to use dark chips if your prefer! These are a perfect addition to your holiday cookie plate. There is not enough liquor in these to make you “tipsy” but just enough to make you go, hum.. YUM! I’m sure Santa would approve these gems!
My busy holiday party week begins in an hour, so I need to get going! Ho, Ho, Ho! Enjoy!
Tipsy Double Chocolate Cherry Cookies
- 3 sticks salted butter
- 2 cups sugar
- 2 eggs
- 1/2 tsp salt
- 2 tsp baking soda
- 1/2 cup dark cocoa powder
- 2 tsp vanilla
- 3 tbs cherry liquor
- 4 cups flour
- 3/4 cup maraschino cherries chopped
- 1 bag good quality white chocolate chips
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add the salt, baking soda, vanilla and cherry liquor and incorporate well. Gradually add the cocoa powder and flour to creamed mixture and mix well. Fold in cherries and chocolate chips.
- Shape into 2 inch balls. Place 2-1/2 in. apart on a greased baking sheets. Bake 11-12 minutes or until tops are cracked. Remove to wire racks to cool. Makes approximately 48 cookies.