Fast Easy Dessert Recipes Are Great For The Holidays!

When I was growing up, every year, beginning with the week of Thanksgiving through New Year’s Day, my mom always had our home filled with incredibly mesmerizing aromas. And then we’d visit my great Aunt Nancy and be met at the door with the same deliciously intoxicating scents. It’s a wonder that my mom or aunt had time to do anything besides bake!

The tradition has followed me into my home and I get enormous pleasure when I’m able to tantalize my own family with those great aromas. And they get plenty of pleasure from sampling!

It’s always nice to have an array of desserts and other tasty treats around because you never know who might stop by for a cup of tea or glass of eggnog during the holidays. And it would be absolutely sinful not to offer your guest a few freshly baked cookies to accompany it!

MERRY CHERRY CHOCOLATE CHIP WALNUT COOKIES (makes 4 dozen)

Your Ingredients:

1-1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup cornstarch
1/2 tsp baking powder
1/8 tsp salt
2 sticks chilled unsalted butter (cut into chunks)
1 tsp pure vanilla extract (not imitation or blended)
1 large egg
1/2 cup whole milk
1 cup semi-sweet chocolate chips
1 cup dried tart cherries
3/4 cup chopped walnuts

PREHEAT oven to 375°F.

LIGHTLY butter 4 cookie sheets and set aside (or use butter flavored cooking spray).

COMBINE the flour, sugar, brown sugar, cornstarch, baking powder and salt in a food processor and pulse a couple of time to blend.

ADD the chilled butter and pulse until the mixture is well combined (about 10 to 15 pulses).

ADD the vanilla and egg and pulse about 4 or 5 times.

ADD about half of the milk and pulse about 3 times.

ADD the remaining milk slowly and pulse until the dough forms a sticky ball (about 4 or 5 times).

REMOVE the dough from the processor and place into a bowl.

STIR in chocolate, dried cherries and walnuts until well combined.

SHAPE into a ball, cover with plastic wrap and refrigerate for about half an hour.

REMOVE from fridge and use a mini cookie scoop (or use a teaspoon) to drop dough onto prepared cookie sheets.

BAKE for 10 to 12 minutes (after the first batch of cookies come out, you’ll be more precise about baking time since oven temperatures vary).

COOL on a cookie rack.

STORE all that are left in an airtight container!

Always Enjoy!