This recipe holds a special place in my heart. Every holiday season, these cookies take centre stage in my kitchen, carrying on a tradition that spans generations. They’re a slice of nostalgia, evoking warm memories and holiday joy.

White Chocolate Cherry Slice-and-Bake Cookies

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 and 1/2 cups (315g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (120g) dried cherries or cranberries
• 1 cup cashews
• 1 and 1/2 cups (270g) white chocolate chips or chunks

Instructions:

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the cashews, cherries, and white chocolate chips until evenly distributed throughout the dough.
6. Divide the dough in half. Place each half of the dough onto a sheet of parchment paper or plastic wrap. Shape each half into a log about 2 inches in diameter.
7. Roll the logs in the parchment paper or plastic wrap, twisting the ends to secure them. Chill the wrapped logs in the refrigerator for at least 2 hours, or until firm. For best results, you can chill them overnight.
8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Unwrap the chilled logs and slice them into rounds about 1/4 to 1/2 inch thick. Place the cookie rounds onto the prepared baking sheets, leaving space between each for spreading.
10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
11. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
12. Once cooled, store the cookies in an airtight container.