recipe reviews for:

Venice High School Cherry Butter Cookies

“I made these cookies waaay back when in Home Economics class at Venice High School in L.A., California. With a shortbread texture blended with walnuts and cherries, these are certainly unforgettable. I usually bake them around Christmas, but they are super any time of year. They are particularly great with a hot cup of coffee, I hope you enjoy these as much as my family does!”

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Reviewed: Jan. 5, 2010

Made these for my family at Christmas and they were a HUGE hit! I can't wait to make them again...perfect for Valentine's Day as well! I did follow some other's advice and doubled the amount of cherries in the recipe. I also made my own confectioner's sugar glaze and drizzled the cookies while they were still a little warm and sprinkled them with Holiday sprinkles. These really are awesome cookies!

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Melissa

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Reviewed: Dec. 28, 2009

Thanks for sharing your delicious recipe! It's a wonderful twist to my regular shortbread type recipes. The cherries are delightful & like you mentioned, they're awesome with a cup coffee too! YUM! I did make with pecans because that's what I had (highly recommend them now too! :o)

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LuvinAllRecipes

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Reviewed: Dec. 25, 2009

These are a delight. The nostalgic name and the charming photos caught my eye; I just had to try this recipe and I'm so glad I did. It's a classic, just as a Home Ec recipe should be! I halved the recipe with great results - 2 dozen lovely and delicious cookies in less than an hour, including a bit of extra Christmas decorating - I drizzled them with an icing of confectioner's sugar, half/half and maraschino cherry juice and finished with some red/green sprinkles. Thank you for sharing, and Merry Christmas!

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mimi

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Reviewed: Dec. 25, 2009

Very good butter cookie. I did use white chocolate chips in place of the walnuts, though. Will make again when I have macadamia nuts to add, also.

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Traci

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Reviewed: Dec. 25, 2009

These cookies were the talk of our Christmas Eve party. Made them just as directed. Thanks for the great recipe!

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sandpapertongue

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Reviewed: Dec. 24, 2009

Very good cookies!!! They aren't too sweet and have great texture. I did add an egg though cause I didn't want them to be too crumbly as some people stated they were. I also added some green sprinkles as well. Santa will love these!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Dec. 24, 2009

Nothing says Christmas Cookies at the Cookie Exchange like these yummy buttery vanilla/cherry cookies do!! They are always a huge hit. This particular recipe is one of the best I've used for this type of cookie. Certain to be the one we use traditionally! NOTE: I add three heaping tbs of corn starch and a couple of drops of almond exctract to the dough. It compliments the recipe perfectly.

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Morning Sunshine

Cooking Level: Expert

Living In: Snohomish, Washington, USA

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Reviewed: Dec. 24, 2009

These look delicious! I haven't made them yet, but your recipe caught my eye, because I, too, was in Home Economics classes at Venice High School! I remember making a Boston Cream Pie! Who knows..maybe we were in the same class? I was there 1969-1972. I definitely will be making these! thanks!

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carol

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Reviewed: Dec. 24, 2009

I just made these. They are good. I did omit the nut because I am giving them to someone who can't eat nuts. The batter was crumbly and very hard to work with. Otherwise these are good. I might see about adding some Cherry flavor next time to give the bites that have no cherry a bit of cherry flavor. I will also make them again with the nuts.

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Barb

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Reviewed: Dec. 22, 2009

Wonderfully delicious!! I did sift both the sugar and the flour. Dough was so easy to work with. Will definitely make these again and again.

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sixhalfdozen

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Reviewed: Dec. 22, 2009

These are delicious! I'm actually surprised more people haven't tried them. I wouldn't call them a butter cookie, though. It tastes like a cherry shortbread cookie...so very good, whatever the name! I omitted the walnuts and added a handful of Christmas sprinkles to give the cookies extra color. Also, the cookies were perfect in 12 minutes for me~light brown on the bottom...so watch your oven closely. They'll be dry and crumbly if you leave these beauties in for too long. I'm so happy I tried these this year!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

Deeeelish! Yummy butter cookie! Rich taste and texture. Will definitely make again.

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ciaohound

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Reviewed: Jan. 29, 2009

These were good, but the dough was extremely crumbly and almost impossible to work with. Because of that, I probably won't make these again.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: Jan. 19, 2009

These are probably really good butter cookies. I don't think I like this type of cookie, though. They weren't bad.

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BBEAR

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Reviewed: Dec. 15, 2008

Great cookies! People, if you change the recipe, it's not the recipe anymore. Rate it the way it's written and if you want to change it--write your own!

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higgx5

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Reviewed: May 21, 2008

Yum!

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Jan. 12, 2008

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!

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Texastwinkie

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

Oh my goodness, wow, great cookie. Would have never thought to use cherries in a butter cookie recipe, but very tasty and rich. Family loved it.

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scott1113

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Reviewed: Nov. 24, 2007

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 weeks for Christmas!

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shelby101

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Reviewed: Oct. 19, 2007

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, and I chop of the cherries very fine so that they are more evenly distributied. The baking times are variable, you do have to keep a VERY close eye on them because they can be overdone quickly and become crumbly. My avg is around 12-15 minutes, 17 minutes is too long, but of course all ovens are different. Making them again this xmas!

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