I love Sundays.
I think most people love Sundays because Sundays are
supposed to be for sleeping in, eating too much for breakfast, possibly nursing
a hangover, and watching movies in pj’s. Am I wrong?
Even though my Sundays are spent doing entirely different
things—waking up well before noon, rushing to work, chugging some coffee, and
proceeding to attempt to help people buy clothes and explain return policies
(while usually nursing a hangover)—I still love Sundays.
Despite the fact that many people are appalled that I still
work weekends at LOFT while being a full time doctoral student, there’s just
something about it that I can’t let go of.
It might be THIS
or THIS
or things like THIS
OR it could be Sue G. Sue G always works on Sundays, and
much to my delight, is incredible in the kitchen. She always brings in the
various treats she had previously concocted for her insanely lucky family.
Whether it be (my FAVORITE) pecan bars, fudge brownies, or these cookies I’m
about to share with you.
Now, in terms of desserts, I am usually a chocolate fanatic.
I always go for anything chocolaty- especially dark- too rich- with peanut
butter- or maybe marshmallow- and caramel- and anything else that is likely to
be the end of me eventually. And my opinion about white chocolate? Frankly, I’m not even sure why it’s called chocolate!
These cookies, however, are incredible. Don’t let the
non-chocolate and fruity nature of them deter you. Plus, there’s BOOZE in
there. That’s gotta make up for some of the non-chocolate/fruitiness, yes??
These cookies are to die for. They’re crunchy and chewy and
a little bit tart, but so sweet and rich with tons of flavor from the amaretto.
I followed Sue G’s recipe to a t, and I suggest you do the
same.
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 T amaretto (Sue G said she has also used brandy or frangelica)
1 stick butter
1 1/2 cup flour
1/2 tsp baking soda
1 cup dried cranberries
3/4 cup white chocolate chips
Preheat oven to 375.
Mix soft butter with sugars until creamy, then add egg and liquor.
Blend in flour and baking soda.
Stir in cranberry and white chocolate chips.
Drop tablespoon sized spoon of dough for each cookie and bake for 10-12 minutes.
Cool 1 minute before removing from baking sheet.
The only thing I’d
maybe change about the way I made these would be to make them more flat. When
Sue G brought them, they were crispier (which is usually soo not my taste,
either) and that crunchiness just made the white chocolate taste amazingly
creamy and rich. (SERIOUSLY, WHO AM I RIGHT NOW?!)
