You should know that I am NOT a dried-fruit-and-nut kind of girl. Usually I think adding nuts to desserts---does the opposite of improves them. (Disproves them? De-proves them? Un-proves . . . ahem, sorry) And I don't really like raisins. But, I wanted to try making something with dried raspberries, so this is what I tried.
And they're super, super good. Not that they're revolutionary or anything. Maybe you have a cookie recipe you already like. I'm not trying to pressure you into making these! I consider myself happy with my current favorite cookie recipe as well. But then again, won't you be pleased if you gain another favorite? I think I like these just as much as these cookies, which is surprising, considering how, as I said, I don't love dried fruit. And by the way, these first came about when I wanted to make cookies with fresh raspberries, which I do love, but the extra moisture in the raspberries really messed up the cookies' texture. So don't make that mistake. I love the slight tanginess that the fruit adds to the cookies, and the way that works with the caramelly brown sugar taste. And I like the extra crunch of the almonds. And I like the sweet white chocolate. Basically, I really like these cookies. I already said that, right?
If you want to substitute craisins or some other dried fruit for the raspberries, I'm sure that would work. Or you can skip the fruit and do both dark and white chocolate chips. (I've tried that and it's good.)
Raspberry White-Chocolate Almond Cookies
(makes 4 doz.)
3/4 c. white sugar
2 1/4 c. brown sugar
1 c. butter or margarine
1 c. shortening
1 T. vanilla
3 eggs
1 1/2 t. salt
1 1/2 t. baking soda
4 3/4 c. flour---or 29 oz.*
1 cup (or so) of dried raspberries (not re-constituted)
1/2 c. finely chopped almonds
1 cup white chocolate chips or chopped white chocolate
Bake at 375 for 8-10 minutes.
*Not trying to be pretentious by giving the measurement in ounces, but I got a kitchen scale for Christmas, and I'm updating all my recipes with the amounts of flour by weight. I LOVE being able to take the guesswork out of how much flour to add/how to level the cup/whether to shake it off etc. Wonderful.