These cookies remind me of when I was a little girl, playing with a kaleidoscope at my grandmas house. I loved the colors and how they changed when I turned it. These cookies may not change when you turn them, but the vibrant colors of the cherries and the creamy white chocolate in these cookies still remind me of that kaleidoscope. You could use green and red cherries together for even more holiday color.
These are perfect for the holidays not only because of their festive flavor and colors, but because you can easily make the dough one day, roll it in a log and pop it in the freezer, and then cook another day. Fresh-baked cookies make a great last-minute present, and these fit the bill.
It can be tricky to tell when they are done, but be careful to not over-bake them. In the kitchen, there is no greater sin than an over-baked cookie. I always pull them before they look done, because if you wait until they look done they will be over-baked. The goal is for these cookies to be white with maybe a little bit of golden on the very bottom, but not the edges. When you take them out of the oven they will still seem doughy, but will set up as they cool.
- 1/2 c. butter, softened
- 1 c. white sugar
- 2 eggs
- 3/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. xantham gum
- 3 c. rice flour blend
- 1 c. white chocolate chips
- 1 c. chopped candied cherries