Venice High School Cherry Butter Cookies

I made these without the walnuts and with a few extra cherries and they turned out great. I also tried using an electric mixer to add the flour, and it worked, but it was harder to form the dough into balls that stuck together.

I think the powdered sugar gives this a nice delicate texture, overall it has a very buttery kind of taste. Delicious if you're into the shortbread type of cookies (which I am.) I added Christmas colored non-pareils to give it a festive look. I can easily see adding red white and blue ones for July 4th, pastel colored ones for Easter or birthdays, etc... I also added the powdered sugar to the finished baked product. A really great, tasty, butter cookie! And I agree, I could really see these would go well with coffee or tea.

These are wonderful cookies!! Melt in your mouth, buttery flaky, they will be a new holiday tradition for my family. Thanks so much for this recipe!!

Great tasting cookie. I used a bit more cherries than recommended and it came out lovely. Will most certainly make again. I think I may try substituting cherries with chocolate chips next time.

Yummy shortbread-ish sugar cookie. Nice touch of cherry with the maraschinos. Perfect compliment to a cuppa joe.

Very good! First batch I undercooked, I took out when they started to brown but the insides weren't done. Next batch I left in recommended time and came out great! Thanks for recipe!

Yum!

Very good cookie. Instead of using my kitchen aid I decided to use my hand mixer and it worked fine. I did not sift the flour. After everything was mixed I did have to mush it together by hand and I lightly kneaded in the cherries and nuts. The dough was wonderful to work with, was easy to form and lightly flatten with a fork. I baked them on a parchment-lined sheet for 13-14 minutes. Removed the sheet from oven and let them sit for about 2 minutes before transferring them to a cooling rack. I don't like airbake sheets but if you decide to use one you may need to bake longer. I'll try to use half vanilla and half almond extract next time to see if the almond will compliment the cherries. I made a little cherry drizzle out of maraschino juice, milk, almond extract, melted butter and powdered sugar. Also made a cocoa drizzle with vanilla, milk, cocoa powder and powder sugar. Drizzled all the cookies with both chocolate and cherry drizzle. Cookie tasted good, looks great, and freezes well. Will make great little Christmas or valentine cookies. And, they taste great with coffee! This cookie is a hidden gem here on allrecipes!

This is one of my all time favorites. Rich, buttery and oh so good. I always end up adding much more cherries and walnuts than recommended, usually up to 1c each.

A hit at Thanksgiving! It is VERY important to use confectioner's sugar and SIFTED flour. I noticed the first time I made these I didn't use the sifted flour and they turned out the way "Shanny" described, undercooked in the middles and browned at the bottom. It is also VERY important that when you smash it down with a fork, you do it enough to make it somewhat flat, something like the pictures that were submitted. Again, this will avoid the undercooked middle and overcooked outside. Absolutely excellent! Wonderful texture and taste! A new holiday tradition, can't wait to make again in a few