White Chocolate Cherry Pudding Cookies
salted butter, softened
plain cream cheese
softened (Not spreadable or whipped)
pure vanilla extract
pure almond extract
package instant white chocolate pudding mix
(12-oz} jar maraschino cherries
well drained and quartered
11-oz package white chocolate chips
Preheat the oven to 375°F. Line 2 standard baking sheets with parchment paper. Set aside.
In a mixing bowl using an electric mixer cream together the butter, cream cheese, sugar, vanilla and almond extracts. Beat until fluffy and pale yellow in color, around 2 minutes.
Add the eggs one at a time beating well after each addition.
Sift together the flour, pudding mix, baking soda and salt. Lower the speed of the mixer and add the dry ingredients to the creamed butter and sugar. Continue mixing until fully combined.
Mix-in the cherries and white chocolate chips by hand until evenly distributed in the dough.
Use a medium cookie or ice cream scoop to divide the dough placing at least 2-inches apart. on the pan
Using floured fingers gently press to flatten the centers.
Bake for 12-14 minutes or until lightly golden.
Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
It's imperative that the maraschino cherries be as free from juice as possible. After chopping. lay on a paper towel to drain any excess away from the cherries.