Chewy White Chocolate Cherry Cookies

Chewy, sweet, white chocolate coated.... See anything wrong with that picture? I sure don't. Especially if that is the description of a cookie: a beautiful, large cherry spotted cookie. So why not make a batch and start eating some already?!

1 cup butter
1 1/2 cups white sugar
2 cups flour
1 egg
1 cup dried cherries (I only used 1/2 when I made this, but I realized it needed more)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp almond or vanilla extract (Almond brings out the cherry flavor better, but if you don't have it use Vanilla like I did)
5 squares white almond bark

Cream the butter and sugar together until completely combined. This makes sure that the butter will be fully mixed in with the other ingredients later.

Add vanilla and egg, and mix until combined.

Add flour, salt and baking soda (You can sift this together if you want to make sure there are no clumps. I'm from a pretty dry region so I usually don't have a problem with that) and mix until completely combined and you have cookie dough.

Cut the cherries into smaller pieces and then mix into the dough.

Use a disher or two spoons and put 12 on a greased cookie sheet. Cook for 375 Fahrenheit* for 8 to 10 minutes or until slightly golden. They will be rather wobbly and fragile, but if you let them sit on the cookie sheet for one or two minutes after you take them out of the oven they firm up really nicely.

*I'm 98% sure this is the temp... but I accidentally sent the recipe through the washing machine. As far as I can see from the ink stains, this is correct. But you might watch the cookies and make sure they're cooking fine.

In a double boiler, melt chocolate. Dip the cookies half way into the melted goodness.

Once chocolate is set, pile on a plate and watch them quickly disappear from sight. (I like to sprinkle mine with pink sugar before the chocolate sets, as you can see.)

I hope you enjoy!