1 C. dried sour cherries

1/3 C. cherry liqueur

1/2 C. unsalted butter - room temperature

1/2 C. white sugar

1/2 C. light brown sugar

1 egg

1 1/2 t. vanilla

1/4 t. almond extract

1/4 t. salt

1/2 t. baking soda

1 1/2 C. flour

3/4 C. coarsely chopped white chocolate

1/2 C. coarsely chopped semi-sweet chocolate

1/2 C. coarsely chopped macadamia nuts

Preheat oven to 350° F. Line two baking sheets with parchment paper.

Plump dried cherries by covering with boiling water and let stand a couple of minutes. Drain well and toss with cherry liqueur.

Drain when required or, for even better flavor, let sit a couple of hours or overnight. Drain and use in recipe.

Cream the butter with the white and brown sugars. Blend in egg, vanilla and almond extract.

Fold in salt, baking soda and flour. Fold in cherries, white and dark chocolate and macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.

Bake until lightly browned around edges - 12 to 14 minutes.

Makes 2 1/2 dozen cookies - approximately