Dark Chocolate Cookies with Sour Cherries

These are my hubby and my favorite cookies...so far. My friend Cheryl bought me Martha Stewart's Cookies cook book for my birthday in July. I have dog-earred it, and been having a ball making cookies. In fact, I made three cookies from the book for part of my Christmas goodie plate. My friend Sylvia wanted the recipe - so here it is!

Dark Chocolate Cookies with Sour Cherries
Makes about 3 dozen

1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch-process cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 tsp pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 firmly packed cups dried sour cherries (9 oz)

1. Preheat oven to 350. Line two baking sheets with parchment paper.

2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)

4. Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9-11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Gingersnaps

This is a yummy cookie I added to my Christmas baking a few years back. My husband loves molasses, so I gave them a try. They are soft and delicious cookie we love to make.

Gingersnaps

2 1/2 cups flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
2 tsp baking soda
3/4 cup unsalted butter, room temperature
1 cup sugar
1 egg
1/3 cup molasses
Cinnamon sugar:
1/2 cup sugar mixed with
1 1/2 tsp cinnamon

1. Preheat oven to 375 degrees. Lightly grease 2 baking sheets.
2. Combine flour, spices, salt, and baking soda in a bowl. In a large bowl,beat butter with sugar and egg at medium speed 2 minutes, until fluffy. Add molasses; beat 1 minute. Slowly add flour mixture; beat to combine.
3. Using a rounded teaspoon for each cookie, roll dough into balls, then roll each in cinnamon sugar and place on baking sheets.
4. Bake 10 minutes, or until cookies are golden and crisp. Cool 1 minute, then transfer to wire racks to finish cooling.

Pumpkin White Chocolate Drops

About two years ago my lovely friend Kim, who had just moved into the ward and recently called as activities chair - put together this awesome Back-to-Bethlehem activity for Christmas. At the activity I happened to find these magic cookies. They melted in my mouth and were so scrumptious. I found out that Angela, the real Martha Stewart made them. So she was gracious enough to share her recipe. One warning... you will not believe how many cookies disappear without you noticing. Enjoy.

Pumpkin White Chocolate Drops

2 cups butter, softened
2 cups granulated sugar
1 can (16oz) solid pack pumpkin (I use one of the giant cans - we like the pumpkin)
2 eggs
4 cups all purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1 bag (12 oz) white chocolate chips


Preheat oven 375, grease cookie sheets (I like to use parchment paper)

Beat butter and sugar in a large bowl until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda, beat just until well blended. Stir in white chocolate chips.

Drop dough by tsp full about 2-inches apart onto prepared cookie sheets. Bake 14-16 minutes, until bottoms are golden. Cool 1 minute on cookie sheets; remove to wire racks to cool

Frosting
1 container (16 oz) cream cheese frosting
1/4 cup packed brown sugar
French vanilla extract

Combine frosting and brown sugar and French vanilla in bowl, spread over warm cookies.

Makes about 6 dozen cookies. You can also freeze the dough.