1/2 cup (1 stick) butter, room
temperature
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tablespoon lemon extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
11/2 cups dried tart cherries
3 cups all-purpose flour
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tablespoon lemon extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
11/2 cups dried tart cherries
3 cups all-purpose flour
1. Preheat the oven to 370°F/188°C. If using regular (nonstick) cookie sheets, line with parchment paper.
2. Combine the butter, vegetable oil, sugar, eggs, lemon extract, baking powder, baking soda, and salt in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the dried cherries, mix well, then add the our and mix until well blended.
3. Using a 11/2-inch cookie scoop or a rounded teaspoon, scoop out the dough and place about 1 inch apart on the cookie sheets.
4. Bake for 15 to 17 minutes, until the edges are golden. Transfer to a wire rack and let cool.
Makes about 31⁄2 dozen cookies
2. Combine the butter, vegetable oil, sugar, eggs, lemon extract, baking powder, baking soda, and salt in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the dried cherries, mix well, then add the our and mix until well blended.
3. Using a 11/2-inch cookie scoop or a rounded teaspoon, scoop out the dough and place about 1 inch apart on the cookie sheets.
4. Bake for 15 to 17 minutes, until the edges are golden. Transfer to a wire rack and let cool.
Makes about 31⁄2 dozen cookies