Cheery Cherry Cookies

Banana Cream Pie Murder

## Ingredients

* 1 cup dried cherries ***(or cherry-flavored Craisins)*** large jar of maraschino cherries without stems
* 1 cup white ***(granulated)*** sugar
* 1 cup brown sugar ***(pack it down in the cup when you measure it)***
* 1 cup salted butter, softened to room temperature ***(2 sticks, 8 ounces, ½ pound)***
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 2 large eggs
* 2 and ½ cups all-purpose flour ***(not sifted—pack it down in the measuring cup)***
* ½ cup finely chopped blanched almonds ***(those are the white ones without brown skins)***
* ¼ cup maraschino cherry juice
* 2 cups Cheerios
* 1 to 2 cups white chocolate or vanilla baking chips

## Directions

* Preheat oven to 350°F, rack in the middle position.
* Place the dried cherries in a microwave-safe bowl.
* Drain off the juice from the jar of maraschino cherries and pour ¼ cup of it over the dried cherries in the bowl. Reserve the rest of the cherry juice for later.
* Place the bowl in the microwave and heat the dried cherries and juice on HIGH for 90 seconds. Let the bowl sit in the microwave for an additional 90 seconds and then take it out and set it on the kitchen counter.
* Stir the dried cherries so the juice is evenly distributed. Then cover the bowl with aluminum foil and let it sit on the counter.

**Hannah's Note: You can mix this cookie dough but hand, but it's a lot easier with an electric mixer.**

* Place the white sugar and the brown sugar in the bowl of an electric mixer. Mix them together on LOW speed until they're a uniform color.
* Add the softened butter and beat on MEDIUM speed until the sugars and the butter are thoroughly combined.
* Increase the speed of your mixer and beat for another minute.
* Add the baking soda, salt, vanilla extract, and almond extract. Mix them in thoroughly.
* Add the eggs, one by one, beating after each addition.
* Add the flour, a half cup at a time, beating after each addition.
* Mix in the finely chopped almonds.
* Feel the bowl with the dried cherries and juice. If it's not so hot it'll cook the eggs, drain off the juice and throw that juice away.
* Measure out ¼ cup of the rest of the reserved cherry juice and add it to your mixing bowl. Mix it in until it's thoroughly combined.
* Place the 2 cups of Cheerios in a Ziploc plastic bag. Crush them with a rolling pin or your hands until the pieces resemble coarse gravel.
* Add the crushed Cheerios to your bowl, along with the white chocolate chips. Mix everything up thoroughly.
* Scrape down the bowl and take it out of the mixer. Then give the bowl another stir by hand.
* Pat the cherries dry with a paper towel and add them to your mixing bowl. Mix them in by hand.
* Let the dough sit on the counter for a minute or two to rest while you prepare your cookie sheets.
* Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, line them with parchment paper.
* Form the dough into walnut-sized balls with your fingers and place them on the cookie sheets, 12 to a standard sheet.
* Cut the maraschino cherries into two and press one half, rounded side up, on the top of each unbaked cookie.
* Bake one test cookie at 350°F for 10 to 12 minutes or until nicely browned on top. If the test cookie spreads out too much on the cookie sheet, either chill the dough in the refrigerator before baking, or turn the dough out on a floured board and knead in approximately ⅓ cup more flour.
* When the dough is the proper consistency, bake your cookies at 350°F for 10 to 12 minutes. Remove from the oven and cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack until they're completely cool. ***(The rack is important—it makes them crisp.)***

Yield: Approximately 5 to 6 dozen delicious, crunchy cookies, depending on cookie size.