Author: Susan Murray, www.awomancooksinasheville.com
1cunsaltedcultured (European Style) butter, room temperature
1cHealth Bar Toffee Bits
½cchopped dried cherries
Cream the butter and sugar together at medium high speed for 3 minutes, stopping once to scrape down the bowl.
Scrape down the bowl again and add the egg and vanilla on slow setting. Increase the speed of the mixer to medium high speed and beat for 8 minutes, scraping the bowl once in the middle of the process and again at the end. The mixture should be very light in color and increased in volume. Check that all of the butter and egg is fully mixed in. Beat for another minute or two if you see any streaks of unmixed ingredients.
In bowl, mix together the flours, baking soda, baking powder and salt. Add them to the creamed butter and mix on the lowest setting until they are just mixed in (about 20 seconds). Add the toffee bits and the cherries and fold in with a rubber spatula until just incorporated. Do not overmix.
Refrigerate the dough for at least one hour or until the dough is cold.
Preheat the oven to 350 degrees and line your cookie sheets with a silpat or parchment paper.
Using a tablespoon or small cookie scoop place balls of dough on the sheets, well separated. They will spread. I got eight cookies on a half sheet and 6 on a quarter sheet.
Bake 10-12 minutes until brown around the edges and lightly browned on top.
Cool on the tray until set and then remove to a wire rack to complete cooling.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com