Cherry Almond Macaroons are a lighter take on coconut macaroons that are soft and chewy with a touch of almond.
She sent me these photos of the reveal…
my adorable Jamie… just a little… hesitant… to tell us… she is… expecting… again… baby number… seven… and this time she isn’t having twin sister, Jill share the news for her… so, she… casually… mentions it… during a text conversation about nothing in particular…
What’s a Mom-Mom to do when her always talkative and friendly 15-year old grandson becomes a one-word-answer, not-much-to-say young man? That’s a heart Ouch! One that this mom of all girls never encountered. Oatmeal Cookies to the Rescue!
INGREDIENTS:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Preheat oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.