came over this afternoon and together we made sour cherry cookies, with and without white chips. Num! Rather than applesauce we used "Sour Power" -- sour cherry and rhubarb jam -- to replace most of the butter. Here are the recipes:
2 Tbsp butter
4 Tbsp sour cherry jam
2 tsp vanilla
1/2 tsp salt
1/2 c. white sugar
1/4 c. brown sugar (alternately: 1/4 c. white sugar + 1 tsp molasses)
4 oz. dried cherries (tart pie or Bing, both work)
4 oz. white chips (optional)
2 c. flour
1/2 tsp baking soda.
Whisk softened butter thoroughly with the jam, mix in egg, vanilla, and sugar to produce a consistent ooze. Fold in the cherries and optionally white chips, being sure to cover all the bits with this mixture. Also, before you fold in the cherries, break them apart from each other so they don't form cherry lumps, those won't make good cookies. Sift in the flour and baking soda, combine, and then let chill for 20 minutes. Drop 1 1/2" cookies onto a greased cookie sheet and bake at 375F for 9 minutes towards the top of the oven. The tops of the cookies will just be turning brown but the white chips shouldn't be bubbling or carmelizing; your cookies are done. [There's a lot of variance in white chips, and if the ones you have melt, or worse boil, at a lower temperature, you'll need to experiment with a better temperature.] Cool on rack and enjoy. The cookies are best in the minutes and hours after being cooked and won't keep their dry outer texture more than a day.