Cherry Garcia Cookies

Cherry Garcia Cookies

Once a month I play poker with a group of friends and Sunday night was my turn to host.   Usually the host buys pizza and junk food but whenever I host everyone demands baked goods.  The main course was burgers and since a few of the guys keep kosher I had to make deserts that had no dairy or were Parve. 

I made Double Chocolate Brownies,  Mini Banana Chocolate Chip Muffins and Cherry Garcia Cookies.  I will post all the recipes this week.  The Cherry Garcia Cookies detailed below are based on a recipe from one of my favorite bakers, Marcie Goldman.  Marcie has published a few cookbooks and has a great website.  I don’t have a link handy but you should google her and check out her recipes, they are always big hits with everyone.

Printable recipe

Cherry Garcia Cookies

Adapted from a recipe by Marcie Goldman

Yield 36 cookies



1 8 ounce bag of dried cherries, about 1 2/3 cup

½ cup unsalted butter – at room temperature

½ cup white sugar

½ cup light brown sugar

1 egg – room temperature

2 teaspoons vanilla

½ teaspoon almond extract

½ teaspoon salt

½ teaspoon baking soda

1 ½ cups all purpose flour

12 ounces chocolate chips

¾ cup toasted, chopped pecans



  1. Pre-heat oven to 350 degrees.
  2. Plump the dried cherries by covering with boiling water for a few minutes. Drain.
  3. In a mixer on medium cream butter and sugars until smooth, about 3-4 minutes.
  4. Beat in egg, vanilla and extract until smooth.
  5. Mix in salt, baking soda and flour until well combined.
  6. Fold in cherries, chips and nuts.
  7. Drop spoonfuls onto baking sheets.
  8. Bake until just brown along the edges, about 12 to 15 minutes.  If you bake more then one tray at a time then be sure to rotate the trays top to bottom and front to back half way through the baking time.
  9. Remove from oven.  Let cookies sit on sheets for about 5 minutes before removing to a cooling rack.

One Response

  1. Hello, I would like to make this recipe but we don’t use
    the same set of standards in cooking here.
    How much gram is a 1/2 cup of butter?
    What size it egg? (volume in mililiter?)
    How much mililiter in a cup? and a teaspoon?

    Thanks ahead.

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