These Scrumptious Cherry Garcia Cookies are sure to treat the person you know who doesn’t like “sweet” things but prefers things like shortbread.
You will need:
1 c. unsalted butter, room temp
1/2 c. granulated sugar
1/2 tsp. vanilla extract
2 c. all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
2 T. milk
1 cup chocolate chips
1 cup maraschino cherries
In a large mixing bowl, using a electric mixer at medium speed beat room temp butter for about 30 seconds.
Add sugar and vanilla extract, beat until fluffy about 1 minute.
Set to the side
In a medium separate bowl, whisk together flour, baking powder, and salt.
With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined and scraping down the sides of the bowl as needed.
Now add your chocolate chips and cherries mix to combine gently.
Add the milk and blend until just combined.
Wrap the dough in plastic wrap and refrigerate for 1 hour MINIMUM.
To prevent sticking and tearing of the dough, sprinkle your work surface, the top of the dough, and your rolling pin with a bit of all-purpose flour before rolling.
Use a round cookie cutter to cut the dough into cookies.
Carefully transfer cut cookies to a baking sheet with a small spatula.
Re-roll the remaining dough scraps and continue to cut until all the dough is used.
Keep the dough cold at all times
Place the cookies on a parchment paper lined baking sheet
Bake cookies at 350 degrees for 10 – 12 minutes
Allow to cool to room temp