I’m off to serve jury duty today.
I am not a happy camper.
This is my first time being called for jury duty. Do you think if I brought cookies they would let me go home? Or maybe because I have a public blog they’ll excuse me?
While I’m in the mood to complain, I’ll admit I really dislike being an adult. I don’t enjoy the responsibilities that come with growing up — things like doing dishes, folding laundry, dusting, saving money and eating vegetables. Jury duty feels very much like one of those adult obligations.
Growing up is definitely not for me.
Adults usually don’t eat raw cookie dough. In fact, they often tell kids to avoid it. Well, I ate some — raw eggs and all.
Maybe salmonella is my ticket out of jury duty, who knows?
It would feel worth it though. First, I really don’t want to sit in a room all day without internet access — I have what some might call an addiction. Second, the dough is just irresistible.
Honestly, sometimes I prefer dough to the actual baked cookie.
Dried cherries always remind me of northern Michigan. I’ve probably mentioned it more times than necessary. Using them in baking takes me back to childhood, and when I made these recently I ate five in a row and was instantly transported back — and very full.
Cherries and Cream Cookies
Makes about 24 cookies
1 cup butter, at room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons heavy cream
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup dried cherries
1/2 cup white chocolate chips
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing until combined. Stir in the vanilla and heavy cream. Add the flour, baking soda and salt and mix just until the dough comes together. Fold in the dried cherries and white chocolate chips.
Refrigerate the dough for at least 4–6 hours, or overnight, to firm up and develop flavor.
When ready to bake, preheat the oven to 350°F (175°C). Scoop dough onto a lined baking sheet and bake for 8–10 minutes, or until the cookies are set and golden around the edges. Let cool slightly on the sheet before transferring to a rack to finish cooling.
If you’ve ever wondered how I bake so often when it’s just the two of us, I have tips on baking for two that make it easier to enjoy fresh cookies without too much leftover batter or too many extras.