Pecan-cherry sugar cookies, dipped.


This time, I made a basic sugar cookie, added pecans and dried cherries, then dipped them into some melted chocolate. Mmmmm.

It wasn’t ALL smooth going with this batch though.
It was new and kinda fudged a bit, so I guess that’s expected.
I have sugar cookies down pat, sure, but I wanted something a little more substantial, so to hold up to folding in heavier ingredients like nuts and berries. Also, I didn’t want anything too delicate once baked, as they were going for a swim post-oven.

So here we go:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar (I always use cane, so it’s not exactly white.)
1 egg
1 tablespoon whole milk
2 teaspoon vanilla extract
3/4 cup chopped pecans
1 cup chopped dried cherries (I basically just run my chef’s knife through them a few times.)
1 bag of preferred chocolate chips, melted. (I used Ghirardelli milk chocolate.)

Preheat oven to 375.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg, then milk, then vanilla. Gradually blend in the dry ingredients. Once the dry is incorporated thoroughly, fold in pecans, then cherries.
Spoon onto parchment lined cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden.*

Melt chocolate over double-boiler and dip one side (about 1/4 to 1/3 of the cookie, any more chocolate than that, and really it’s just way too much.)
Place on wax paper to set.
(Mine went in the fridge for a bit, so we could enjoy them sooner!)

*Now, I left these cookies in the oven about a minute or so longer than I normally do, as I didn’t want them too soft for the dipping part.

More notes:

Once the raw dough was complete, I wrapped it and put it in the fridge for about an hour. (I was cooking dinner simultaneously and couldn’t attend to cookies in the oven at that point.) You can certainly drop the cookies immediately onto the cookie sheets, as I don’t think refrigerating them changed their outcome at all.

As with any other cookie, feel free to use whatever nut/dried berry you fancy. I just happen to ADORE cherries and pecans.

Tempering chocolate can be tricky stuff. As it happens, I had to deal with the dreaded chocolate seizing as moisture was introduced into my chocolate. I almost said screw it. But in talking with Mike and a little googling, we were able to save it. We added about 1/3 cup of whole milk and that did the trick. Maybe not as smooth and pure as you’d like tempered chocolate to be, but for this cookie-dipping purpose, I think we pulled it off.


They were chewy and sweet.
I love chocolate and cherries.
I might use even less chocolate next time though, maybe a drizzle instead of a dip.


Your email address will not be published. Required fields are marked *