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 since I have a public blog they’ll excuse me?
While I’m busy complaining, I’ll remind you how much I dislike being an adult. Growing up brings jury duty, doing dishes, folding laundry, dusting, saving money and eating vegetables.
Growing up is not for me.
Adults usually don’t eat cookie dough. They tell their kids to stay away from it. Well, I ate some dough — raw eggs and all. Honestly, I wouldn’t be surprised if a stomach bug kept me out of jury duty.
It would be worth it. First, I don’t want to sit in a room all day without internet — I have a mild addiction. Second, the dough is just that good. Sometimes dough even tastes better than the baked cookie.
Dried cherries always remind me of northern Michigan. Every time I bake with them, I’m taken back to my childhood. When I made these over the weekend and ate five in a row, I was fully transported — 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, then stir in the vanilla and heavy cream. Add the flour, baking soda and salt, mixing until the dough just comes together. Fold in the dried cherries and white chocolate chips.
Refrigerate the dough for at least 4–6 hours, or overnight. When ready to bake, preheat the oven to 350°F (175°C). Scoop dough onto a baking sheet and bake for 8–10 minutes, or until the cookies are set and golden around the edges. Let cool before serving.
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 treats without waste.