It's holiday baking time and this is my all-time favorite cookie.
So, if nothing else, it will get baked for the holidays!
Cherry-Filled White Chocolate Blondies
1/2 c. butter
1 (12-oz) pkg. white chocolate morsels, divided
2 large eggs
1/2 c. sugar
1/2 t. almond extract
1 c. all-purpose flour
1/2 t. salt
1/2 c. cherry preserves
1/2 c. sweetened flaked coconut
1/2 c. sliced almonds
Melt butter in a saucepan over heat, stirring just until melted.
Remove pan from heat,
and add 1 cup white chocolate morsels.
DO NOT STIR.
Beat eggs at high speed with an electric mixer
two minutes or until foamy.
Gradually add sugar, beating until blended.
Stir in white chocolate mixture and almond extract,
stirring until blended.
Add flour and salt, stirring just until blended.
Spread half of the batter into a lightly greased
and floured 8-inch square pan.
Bake at 325 degrees for 20 minutes
or until light golden brown.
Melt 1/2 c. cherry preserves in a small saucepan
over low heat, stirring often.
Spread evenly over partially baked
blondies in pan.
Stir together coconut, remaining
1 c. white chocolate morsels,
and remaining half of batter.
Spread over melted cherry preserves,
spreading to edges of pan.
(Can you tell my pan is "well-used"?)
Sprinkle batter with 1/2 c. sliced almonds.
Bake at 325 degrees for 25 minutes, or until lightly browned.
Cool completely in pan on a wire rack.
Cut into 16 bars.
Heaven on a plate.
You'll find me partying at
Foodie Friday at Designs by Gollum
Show and Tell Friday at My Romantic Home
Feathered Nest Friday at French Country Cottage
Tasty Tuesdays at 33 Shades of Green