These cookies are chewy and fruity, just right for a holiday assortment.
Make Ahead: The dough needs to be refrigerated for at least 30 minutes and up to 2 days. The cookies can be stored at room temperature in an airtight container for up to 1 week or frozen for up to 1 month.
Servings: 72 Cookies
5 cups flour
2 teaspoons baking soda
1 teaspoon fine kosher salt
1 pound unsalted butter, cut into pieces, at room temperature
1 1/2 cups packed light brown sugar
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups skin-on (unsalted) almonds, lightly toasted, then coarsely chopped (see NOTE: may substitute nuts of your choice)
2 cups white chocolate chips
1 cup dried sour cherries, coarsely chopped
Sift together the flour, baking soda and salt onto a piece of wax paper or parchment paper.
Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed, then medium-high speed until light and fluffy, stopping to scrape down the bowl as needed.
Reduce the speed to low; add the eggs one at a time, beating to incorporate after each addition, then add the vanilla extract. Stop to scrape down the bowl.
Gradually add the sifted flour mixture, beating on low speed to form a soft dough. Stir in the almonds, white chocolate chips and dried cherries until well incorporated. Cover and refrigerate for at least 30 minutes and up to 2 days.
Position the oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line several baking sheets with parchment paper or silicone liners.
Use a generous tablespoon to scoop the dough onto the baking sheets, spacing them at least 1 1/2 inches apart. Bake two sheets at a time (upper and lower racks) for about 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 4 to 6 minutes, until lightly browned on the bottom.
Let the cookies sit on the baking sheets for 2 minutes, then use a wide spatula to transfer them to a wire rack to cool completely before serving or storing. Repeat to use all of the dough.
NOTE: Spread the almonds on a baking sheet. Toast in a 350-degree oven for about 10 minutes, stirring occasionally, until fragrant and slightly darkened in color.