I admit, how pink these ended up was a total accident. I only meant to add about a half teaspoon of red food coloring for the entire batter but let’s just say I lost control. I admit, I truly LOVE the color they ended up, I just hate using that much food coloring in a single cookie batter recipe! I wouldn’t go over the teaspoon or so my ended up at, but you can use as much or as little as you want, or even none at all if you prefer. I just wanted a pretty pink cookie recipe for Valentine’s Day. 🙂
This is a quick and easy cookie recipe using white chocolate chips and dried cherries (mine are just dried bing cherries from Trader Joe’s, but really whatever cherries, or even whatever dried fruit you have on hand is fine!). Let me know in the comments if you end up trying this recipe!
White Chocolate Cherry Cookies
Beautiful pink cherry and white chocolate cookies for Valentine's Day. Quick and easy recipe for V-Day cookies using white chocolate chips and dried cherries.
- 1 stick (1/2 cup) butter, softened at room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 cup dried cherries
- 1 1/2 cups white chocolate chips
- Red food coloring (optional)
- Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper.
- Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
- Add eggs, vanilla extract and milk and beat just until blended. I also added red food coloring at this stage. I meant to put about a 1/2 teaspoon but kind of lost control and it ended up closer to a teaspoon. I really hate using that much food coloring, but I have to admit the color turned out to die for!
- In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
- Add the white chocolate chips and dried cherries.
- Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
- Bake at 375 degrees for 11 to 12 minutes.
- Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.
Recipe Copyright Fifty-Two Cakes 2012
Editor’s Note: My husband was stumped for dinner tonight, and this is what he happened to have at the house. He almost didn’t make French toast because he didn’t have syrup on hand. Then he remembered he had some Trader Joe’s Cookie Butter lying around.
Just because I’ve been living the “bachelor life” away from Heather doesn’t mean I have been slacking off. Even something as simple as French toast can be dressed up a little. For mine I mix a little cinnamon into the egg yolk, and use the spread, Speculoos (or Cookie Butter if you buy it from Trader Joe’s – which tastes like a spread made of gingerbread cookies), and plain Greek yogurt sweetened with just a little vanilla extract. I like to spread the Speculoos on one and the yogurt on another, top with slice strawberries and eat like an open face sandwich. Enjoy!
I saw giant, delicious-looking blueberries at Trader Joe’s this weekend and they looked so fabulous and the price was right so I decided I’d make this week’s cake a blueberry cake recipe. It’s simple, straightforward and delicious. So this is a simple blueberry cake that is great on its own, but I doubled the recipe to make two layers and a lemon curd filling with a lemon cream cheese frosting. I have a long way to go before I’m any good at frosting cakes (even after my cake decorating class) but it was great practice.
Blueberry Cake Recipe Ingredients
- 1/2 cup butter, softened at room temperature
- 1/2 cup sugar, plus extra to coat blueberries
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs, separated into yolks and whites
- 1 1/2 cups flour, plus 1 tablespoon additional
- 1 teaspoon baking powder
- 1/3 cup milk
- 1/4 cup sugar
- 1 1/2 cups fresh blueberries
Blueberry Cake Recipe Directions
Preheat your oven to 350 degrees and prepare an 8- or 9-inch pan. I used my 9″ round pans this week. In a large mixing bowl, blend the softened butter, and the first half-cup of sugar until light and fluffy. Add the salt and vanilla. Then add the egg yolks one at a time and beat until the mixture is creamy. In a separate bowl, combine the first cup and a half of flour and baking powder. Alternate mixing that and the milk into the batter. In a separate bowl, coat the washed fresh blueberries with the one tablespoon of flour. Fold into the batter. In a separate, very clean bowl with very clean mixers, beat the egg whites until soft peaks form. Add the next 1/4 cup of sugar, about a tablespoon at a time, and beat until you get stiff peaks. Fold into the blueberry cake batter with a spatula. Pour the blueberry cake batter into your prepared pan and bake for about 45 minutes, or until your cake tester inserted in the center comes out clean, and the cake springs back when gently pressed.
Lemon Curd Filling Recipe Ingredients
- 3 eggs
- 1/3 cup fresh-squeezed lemon juice
- 1 tablespoon fresh lemon zest
- 3/4 cup white sugar
- 1/2 cup unsalted butter, softened to room temperature
Lemon Curd Filling Recipe Directoins
Whisk the eggs, sugar and lemon juice together in a stainless steel bowl double boiler with simmering water. Stir constantly until the lemon curd mixture thickens (about 10 minutes). Remove the lemon curd mixture from the heat and press through a fine mesh strainer to get rid of lumps. Whisk the softened butter into the lemon curd mixture until it’s completely melted, then add the lemon zest. Cover and refrigerate immediately until you need it. Cook and chill longer to get a thicker lemon curd.
Lemon Cream Cheese Frosting Recipe Ingredients
- 8 ounces of cream cheese, softened at room temperature
- 1/4 cup butter
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Lemon Cream Cheese Frosting Recipe Directions
Beat the cream cheese and butter together in the kitchen mixer. Add the powdered sugar in 2 or 3 additions. Blend in the vanilla and lemon juice. Add more lemon juice in small increments as needed to get a more spreadable texture if you need to. This makes enough lemon cream cheese frosting to ice a two-layer cake if the layers are about 1.5″ to 2″ tall.