This is the recipe I tried this last Sunday for my Sunday School class. I love the tangy flavor of the cherries and the crunch of all of the almonds. This is a soft. chewy cookie - be careful to keep the dough chilled in between batches or they will spread too far.
2 1/2 flour
1 t. baking soda
1/4 t. salt
1 cup unsalted butter
3/4 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1 t. vanilla
3/4 cup dried cherries sliced
1/4 t. almond extract
1 cup slivered almonds toasted and coarsely chopped
6 oz. good white chocolate chopped
Beat butter, add sugars and beat until fluffy. Add eggs and then the sifted dry ingredients. Bake on a silpat at 350 for 11-13 minutes.
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