These cookies had a sweet chew from the dried cherries and a maple-y crunch from the pecans. The rice krispies, which virtually disappear to the naked eye, provided the additional crunch I was hoping for. The cardamom added spice and depth to these perfect, buttery cookies. Yum!
Total Time
25min
4.0
3 Ratings
Author: Garlic & Zest
Servings:
12
Ingredients
•
1/2
cup
Unsalted Butter
•
1/2
cup
Brown Sugar
•
1/2
cup
Granulated Sugar
•
1
Egg
•
as needed
Vanilla Extract
•
1
cup
All-Purpose Flour
•
as needed
Baking Soda
•
1
tsp
Salt
•
1
tsp
Ground Cardamom
•
1/2
cup
Pecans
•
1/3
cup
Dried Cherries
, roughly chopped
•
1/2
cup
Crispy Rice Cereal
Cooking Instructions
1.
Preheat oven to 350 degrees (175 degrees C).
2.
Roughly chop the Dried Cherries (1/3 cup), Spread Pecans (1/2 cup) on a baking sheet, and bake until toasted and fragrant, about 8 minutes. Remove from oven and let cool.
3.
In a large bowl, combine softened Unsalted Butter (1/2 cup), Brown Sugar (1/2 cup) and Granulated Sugar (1/2 cup) With a hand mixer on medium speed, cream together until light and fluffy.
4.
Add Egg (1) and Vanilla Extract (as needed). Mix well.
5.
In a smaller bowl, combine all All-Purpose Flour (1 cup), Baking Soda (as needed), Salt (1 tsp) and Ground Cardamom (1 tsp). Whisk to blend. Add dry ingredients to butter mixture in 3 additions, mixing thoroughly after each.
6.
Roughly chop pecans. Add pecans, dried cherries, and Crispy Rice Cereal (1/2 cup) to cookie dough. Stir to combine. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper. Bake 10-12 minutes, or until lightly browned.
7.
Remove from oven. Transfer to a baking rack to cool completely. Enjoy!
Nutrition Per Serving
CALORIES
225
FAT
10.4 g
PROTEIN
1.8 g
CARBS
31.4 g
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