Vanilla Cherry Drop Cookie Recipe

The vanilla-cherry-drop cookie recipe blends a number of great tasting ingredients to a soft but crunchy type masterpiece!

Ingredients

1 (6 ounces) glass red maraschino cherries, drained

1 (6 ounces) glass green maraschino cherries, drained

1 stick (1 / 2 cup) salted butter, soft

1 / 2 cup shortening

1 (3 ounce) package cream cheese, soft

1 cup granulated sugar

1 cup firmly packed brown sugar

2 largeEggs

1 1 / 2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 / 2 teaspoon salt

1 cup quick cooking oats

1 cup rice, cereal crunchy

1 cup chopped pecans

1 cup coconut flakes

1 (12 ounce) package vanilla chips

Hardware

Whisk

Large bowl

Medium bowl

Baking trays

Mixers

Step 1: Chop cherries, drain on kitchen paper, putaside.

Step 2: Slightly grease or spray cookie sheets with no-stick spray, set aside.

Step 3: Preheat the oven to 350 degrees F.

Step 4: In a medium bowl, whisk together flour, baking powder and salt, set aside.

Step 5: In a large bowl beat butter, shortening and cream cheese with an electric mixer set on medium-high speed until smooth and creamy.

Step 6: Add sugar, beat well.

Step7: eggs and vanilla extract, beat well.

Step 8: Gradually mix flour mixture until full.

Step 9: Stir in chopped cherries, oats, rice, cereal, chopped pecans, coconut, vanilla and chips, stir well.

Step 10: Drop dough by rounded tablespoons 2 cm apart on prepared baking sheets.

Step 11: Bake for 12 minutes, or set up to. Let cookies cool for 1 minute before transferring to a coolingSurface.

Makes about 4 dozen cookies.

For more information on used hard-and-back process in this recipe see our Baking Tips section.

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