White Chocolate Cherry Cookies

SOooo sorry for the lack of posts lately. Stupid Blogger hasn't been functioning properly so I haven't been able to access my website. As a matter of fact, it'll be lucky if you guys can even see this post..AWKK

Since I am writing to myself, I don't really need to explain how good these cookies are. I'm proud of myself for coming up with the recipe from scratch, especially cuz I've been so down in the dumps lately because of all my crappy grades this year. Did I tell you guys that I am a junior in high school now? Yeah...I know... you don't have to remind me how much this year is gonna suck.

This cookie has a rich, buttery texture that complements the smooth white chocolate and tart dried cherries. Each cookie is small can mean a lot to someone who needs to be cheered up. This recipe goes out to my friend Carol, who has praised this cookie beyond belief. Thanks for boosting my ego Carol! :)

Ingredients (makes about 20 cookies): 
2 cups all-purpose flour
1/4 tsp baking powder
1 tsp salt
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup dried cherries
1 cup white chocolate chips (preferably of good quality like Ghirardelli's)

Directions: 
1. Preheat oven to 375° F. Line 2 cookie sheets with parchment paper.

2. Whisk the flour, baking powder and salt together in a medium mixing bowl until well combined. Set aside.

3. Put the butter and sugar in a large mixing bowl. Beat the butter and sugar with an electric mixer on medium-high speed until the mixture is creamy. Beat in the egg and vanilla extract until well blended.

4.  Switch the electric mixer to low speed. Add the flour mixture to the butter mixture slowly in 2 additions (*baking talk: pour half of the dry ingredients in until blended, then add the other half). The dough should be fairly thick and dense, but avoid over blending. Otherwise your cookies will be TOUGH!

5. Turn off the electric mixer. Use a spatula to fold the chocolate chips and cherries into the batter. 

6. Scoop dough into small balls using an ice cream scooper, two spoons or your clean hands. Place cookie dough balls about 2 inches apart, so plan on making 9-12 cookies per cookie sheet. 

7. Bake in the oven for 16-20 minutes when the cookies have risen and are light brown around the edges. The cookies should not spread out too much (if so, your butter was too cold) and they should stay relatively the same size as before they were baked. 

8. Transfer baked cookies to a wire rack to cool for about 10-15 min. Then eat with a glass of cold milk :)