I have made this recipe for several years now. I have never cut back on the sugar until this year and honestly it is still very good with just a 1/2 cup. I make this recipe every year to go with our New years tradition... Black-eyed peas and mexican corn bread. So good!!!!!!!! You must try it! Tammy

Reviewed On: Jan. 1, 2009

I have tasted many of these cookies over the years at cookie swaps etc... They are beautiful... BUT... I have never really liked them because they were always dry tasting. So this year I decided I would make an attempt at making this cookie for my Christmas parties. After mixing up the dough as written my dough was very thick and very dry. I panicked because I didn't want a dry cookie so I changed up the recipe a little. I am very pleased with the end results. I came up with the following. I added almond flavoring in place of vanilla. I added about a 1/2c. or so of cherry juice to the batter. I didn't measure. The batter was really dry before I added the cherry juice. Now my dough is sticky! Then I used a small stainless steel scoop and made little chocolate mounds on my cookie sheet. Then I pushed a cherry in the top. When pushing the cherry it flattens the mound a tiny bit. I crossed my fingers that they hold their shape while baking and didn't run everywhere. Wha-la!!!! They were perfect! I let them cool a little on the stone I cooked them on, then transfered to a cooling rack. When completely cooled I made the icing. I did add cherry juice to it as well probably a 1/4 to 1/2 cup. I didn't measure. The icing was still a good consistency, not runny. I poured it into a squeeze bottle after I melted the icing ingredients on my stove top. It was very easy to drizzle the icing on my cookies using a squeeze bottle. The end result was fantastic. They look beautiful. They are mo

Reviewed On: Dec. 7, 2008

This is the best cookie ever. Tammy

Reviewed On: Nov. 30, 2008