Wednesday, February 3, 2010

Raspberry White-Chocolate Almond Cookies

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.

8 comments:

  1. I believe the opposite of Improves is "ruin". Hey, can I come to your house for your birthday and eat your cookies?

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  2. Chels: Oh, they'll be long gone by then. but we can make more sometime! Where can I buy more dried raspberries? (I got these at Southridge Farms in Santaquin, but do they have them at Good Earth? I haven't looked.) Also, you CAN borrow Basic Economics. Did I say that already?

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  3. Yeah. I want some. I want some NOW.

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  4. Now we just need to find raspberries for less so it doesn't cost us $5 to make one batch.

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  5. oh those sound so good. Where did you find your dried raspberries?
    I'm excited to now have the gollum's cookies recipe too-I was behind on that.
    And, like my mother, I'm dying for a cookie RIGHT NOW.

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  6. UM, could I maybe have read your comment before I asked my question? DUH.
    I'll check trader joe's next time I go and see if they have some. But I probably won't go until after my UT visit.

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  7. I'm pretty sure these would work great with dried blueberries or cranberries too, but Marilyn's not fond of either of those so we went with raspberries.

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