The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 30, 2009
I can't say I've made too many shortbread cookies but these were melt in your mouth amazing. Thank you for the tip to only use 3/4 cup butter, I dare say that you might be able to get away with only 1/2 cup butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 10, 2009
I thought this were incredible! I actually did not have corn starch so I thought I was doomed for the beginning but was wrong! They ended up in being great!!! My husband loved them, and our two friends. I recommend making them without the corn starch and going for it!
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 27, 2009
I did not enjoy these - to me they just ended up tasting like cornstarch. I added vanilla and decreased the butter to 3/4 c as recommended by other reviewers. I will not be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 17, 2009
I used 3/4 cup butter per reviews. Also used canned water packed cherries, drained well on paper towel, saved juice, added a little powdered sugar to make glaze for cookie...my husband hasn't even tried these yet but I know he will love them, I should have doubled the batch!
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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 14, 2009
Sorry, I had high hopes. Very little flavour and apart from freezing them, they constantly broke apart. Too much butter, too little sugar.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 12, 2009
I followed the comments to only use 3/4 cup butter and they came out great! Will definitely make them again :-)
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Photo by Cassie

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 10, 2009
Great variation on shortbread, festive and my grandson loves them!
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Photo by Nana

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 10, 2009
I made these using marichino cherries, and thought they were sort of bland. Maybe if you used a fresh cherry, they would have more flavor. Also, they do fall apart using one cup of butter, but they also melt in your mouth!! Will not make again, but they are a really pretty little cookie!
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Cooking Level: Expert

Home Town: Pontotoc, Mississippi, USA
Living In: Rolling Fork, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 12, 2008
I had some fresh cherries we had just picked, and was looking for some different ways to use them. This were great. Very rich and yummy.
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Cooking Level: Intermediate

Living In: Salina, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 16, 2008
I thought this was a very unique and tasty cookie!
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Cooking Level: Intermediate

Home Town: Addison, Illinois, USA
Living In: Urbana, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: May 16, 2007
I made these at christmas time and received many requests for more. very easy to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 19, 2006
In this recipe, the short bread came out softer than i would have expected. I ended up tapping the uncooked dough with my finger rather than using the floured fork. I was pleasantly surprised when i ended up with purple cookies. I used frozen cherries, and some of the juice ended up in the batter. But in the future, i plan to just make shortbread thumbprints and use cherry preserves. The cookies were more bland than i had hoped. But, put a plate full in front of me and i'll still devour them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 18, 2006
Loved them! I used pitted sour cherries and put chocolate chips on top before baking. I did increase the baking time to 14 mins. to get them more of a golden brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 17, 2006
EASY TO MAKE. WE LOVED THESE COOKIES. IMADE THEM STRICTLY FOLLOWING THE RECIPE THE FIRST TIME. THEY WERE GREAT. THE SECOND TIME I ADDED VANILLA AND COCONUT. THEY STILL TURNED OUT GREAT.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 23, 2004
I quadrupled this recipe for a large group. the previous reviewer is right, only use 3/4 cup butter.. Also make sure your cherries are thawed out or fresh. I might even replace some of the powdered sugar with granulated sugar, and add some vanilla for flavor. I love shortbread, but this needed a little something!
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Photo by SPEARL20

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 17, 2002
This recipe can actually be one of the best shortbread cookie recipes. The only error is that there shouldn't be 1 cup of butter, only 3/4 cup butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 3, 2002
Easy, Delicious and something different! Love this one!!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 17, 2000
I was very disappointed with the recipe. I made it twice and tried adding extra flour the second time since the cookies ran all over my baking sheet the first time. Sorry, but I would not recommend this one.
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