Directions:
- Immerse dried cherries in boiling water for 2 to 3 minutes. Drain and set in a small bowl with the cherry liqueur to soak, the longer, the better. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, cream the butter with the brown sugar and white sugar. Stir in the egg, vanilla, and almond extract. Sift together the flour, and baking soda; stir into the creamed mixture. Gently fold in the cherries, with the liqueur, white chocolate, semi-sweet chocolate and macadamia nuts. Batter should be soft and creamy.
- Drop cookie dough by tablespoons onto the prepared cookie sheet. Leave 2 to 3 inches of space between cookies. Bake for 12 to 13 minutes in the preheated oven, cookies should be lightly browned. Remove from baking sheet to cool on wire racks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2124.76 Kcal (8896 kJ) | ||
| Calories from fat | 1049.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 116.57g | 179% | |
|---|---|---|---|
| Cholesterol | 217.24mg | 72% | |
| Sodium | 457.98mg | 19% | |
| Potassium | 834.79mg | 18% | |
| Total Carbs | 257.02g | 86% | |
| Sugars | 172.54g | 690% | |
| Dietary Fiber | 12.73g | 51% | |
| Protein | 21.68g | 43% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.5mg | 25% | |
| Calcium | 264mg | 26% | |
| Amount Per 100 g | |||
| Calories | 412.5 Kcal (1727 kJ) | ||
| Calories from fat | 203.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.63g | 179% | |
|---|---|---|---|
| Cholesterol | 42.18mg | 72% | |
| Sodium | 88.91mg | 19% | |
| Potassium | 162.07mg | 18% | |
| Total Carbs | 49.9g | 86% | |
| Sugars | 33.5g | 690% | |
| Dietary Fiber | 2.47g | 51% | |
| Protein | 4.21g | 43% | |
| Vitamin C | 1.1mg | 10% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.9mg | 25% | |
| Calcium | 51.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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