Cherry Almond White Chocolate Chip Cookies

• 2/3 cups Butter, Melted
• 1 cup Brown Sugar (lightly Packed)
• 1 cup Granulated Sugar
• 2 whole Eggs
• 2 Tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 2-2/3 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2 cups White Chocolate Chips
• 3/4 cups Maraschino Cherries, Drained, Finely Chopped
• 1/2 cups Almond Slivers

1. Preheat oven to 350 F.
2. In a large bowl with a hand mixer, or in the bowl of your stand mixer with the paddle attachment, cream together the butter, brown sugar, and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add hot water, vanilla extract, and almond extract. Mix well. Add flour, baking soda, baking powder, and salt. Mix well. Add white chocolate chips, cherries, and almond slivers. Then use a spatula or spoon and stir to combine.
3. Drop by spoonfuls onto parchment lined or un-greased baking sheets. Space them about 2 inches apart. To make more uniform sized cookies, I like to use a small 1 ounce size ice cream style scoop.
4. Bake for 10-12 minutes, depending on your oven, until golden brown. Cookies will spread and form a soft centered cookie with crispy edges.
5. Adapted from Hershey Canada.

butter, brown sugar, sugar, eggs, water, vanilla, almond extract, allpurpose, baking soda, baking powder, ubc, white chocolate chips, maraschino cherries, almond slivers

Taken from tastykitchen.com/recipes/desserts/cherry-almond-white-chocolate-chip-cookies-2/ (may not work)