Butter and sour cream combine to create this exquisitely moist cookie.
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1 1/2 cups firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup sour cream
2 large Land O Lakes® Eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup dried cherries, cut in half
*Substitute 1 cup dried cranberries.
Heat oven to 350°F.
Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add sour cream, eggs and vanilla. Continue beating until well mixed. Add flour, cinnamon, baking soda, nutmeg and salt; beat at low speed until well mixed. Stir in cherries.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-14 minutes or until set.