Ingredients (for about 12 large cookies):
- 125g butter (at room temperature)
- 100g brown sugar
- 50g white sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 200g wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 100g dark chocolate chips
- 80g sour cherries (fruit) in small pieces
- 50ml sour cherry liqueur
Directions:
Preheat the oven to 180°C.
Beat the butter with the brown sugar and white sugar until light and fluffy.
Add the egg and vanilla extract and beat until the ingredients are well combined.
Then gradually add the flour, yeast and salt to the previous mixture in this order, stirring gently until a homogeneous dough forms.
Finally, add the special ingredients, including the chocolate chips, sour cherries and liqueur, mixing gently to distribute the ingredients well throughout the mixture.
To form the cookies, use a spoon to form balls of dough and place them on a baking tray lined with greaseproof paper, leaving space between them. If desired, add more sprinkles to the top of the cookies.
Refrigerate for 20 minutes to allow the dough to firm up (optional, but it helps to keep the cookies soft in the middle).
Bake the cookies for 15 minutes or until the edges are lightly browned. The centre should be soft.
Remove from the oven and leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Try serving it with a Franciscan ginjinha and you'll realise what a perfect match it is!
