Reviewer:

JEMERSON4

Cooking Level: Expert

Home Town: Crystal River, Florida, USA

Living In: Melbourne, Florida, USA

Reviewed: Dec. 20, 2011

I made a mistake with the recipe and added 1 cup of the confectioner's sugar to the batter. Of course it was really dry and when I re-read the recipe I noticed my error. Rather than trash the batter I decided to try to salvage it. I added an egg to the batter and saved the last 1/2 cup of sugar for dusting. Mixed up the dough, rolled it out, added the cherries and baked the cookies. Amazingly they were delicious!! There was just a little bit of sweetness (which I like) so I can imagine without the sugar in the batter, they would be bland. I also think the egg help keep the batter from being so dry and crumbly as some reviewers have noted. Plus I used butter instead of shortening for a bit more flavor.

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Reviewer:

Karen M.

Reviewed: Jan. 12, 2011

I made these cookies for people at my school and they L-O-V-E-D them.:) Had to make a lot more! Ha ha ha..Thank you for posting this recipe.

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Reviewer:

GodSpeedxx

Cooking Level: Expert

Reviewed: Dec. 20, 2010

mmm so good! I substituted butter for shortening and had to cook them for about double the time. I also used 'natural' maraschino cherries which were sitting in cane sugar, making the cookies extra delicious. I didn't have a lot of faith because the cookies kept coming unrolled but they turned out amazing!

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Reviewer:

Dragonfly255

Home Town: Medford, Oregon, USA

Living In: Eugene, Oregon, USA

Reviewed: Dec. 12, 2010

Dough had NO sweetness to it at all! Very crumbly and dry. Will never make again.

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Reviewer:

Jessica

Home Town: Greenville, South Carolina, USA

Reviewed: Nov. 23, 2010

This was fun to make with my daughters 5 & 8, they rolled, I cut the strips out with a pizza cutter and then they rolled up the cherries and dough. I also added some cherry juice and vanilla to dough. was good but not great, think I might add some almond extract next time.

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Reviewer:

Patti

Reviewed: Feb. 2, 2010

So fun, delicious, and different. It really mixes up the cookie platter in a good way! Everyone ate them up.

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Reviewer:

Elisabeth

Home Town: Salisbury, Maryland, USA

Living In: Albany, New York, USA

Reviewed: Jan. 6, 2010

The recipe as is was ok; but I would only give it 3 out of 5 stars. The dough did not roll well and when it baked is cracked and the cookies did not look pretty. I added a beaten egg to the dough and it made all the difference in the world. The dough was then easy to roll. It did require additional baking time (2-3 minutes) but the results were tremendous. The cookies cake out looking just like the ones in the picture. I also highly recommend soaking the cherries in a good rum for a few days. These where the hit of the holidays. The last thing I did with these cookies was dip the tops in dark chocolate. You need a dark chocolate because milk chocolate is just a little too sweet.

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