White Chocolate Cherry Red Velvet Cookies
These cookies are made for eating to unwind. Short of having someone in the bath with you to give you a back rub and talk in a smooth silky voice, these light, but rich a loaded like velvety rounds have just enough chocolate to satisfy the chocolate lover and that is combined with the perfect amount of cherry to even further pair with a fine sangria.
1⁄4 Softened low-fat butter
1⁄4 c. Light brown sugar
1⁄2 Tbl. Maraschino cherry juice 1 tsp. Vanilla extract
3/4 c, Flour
1⁄4 c, Cocoa powder
1⁄3 tsp. Baking soda
1⁄4 tsp. Pink salt
1 Tbl. Buttermilk
1 oz. White chocolate chips
1 oz. Dried chopped cherries
To start this relaxing recipe by creaming together the butter and sugar until it’s light and fluffy. So if you are using a mixture that means medium speed for about 4 minutes. When fluffy, add in the egg and beat that in thoroughly. And make sure you scrape down the sides of your mixing bowl, that’s important.
Then add in the cherry juice and buttermilk and keep creaming for another minute or two. Then into this sift in the flour, cocoa powder, and salt, while continuing to mix slowly and the flour mixture is absorbed. When it is, fold in the white chocolate chips and cherries. Now cover and chill your batter for about 15 - 20 minutes just so it’s easier to work with later.
Preheat your oven to 350 degrees
Now that they are suitably chilled, with damp or even lightly greased hands, divide your mixture into 12 equal sized balls and place them on a greased baking sheet, spaced evenly apart and then with the bottom of a glass or your palm gently press each one down a little.
Then it's put into the oven for a solid 12 - 15 minutes, until the cookies are starting to crisp on the edges but are still soft in the middle. When that happens you are ready to take them from the oven, let them cool just a bit, pour yourself some sangria and take them to the bath with you, for some time.