Reviewed: Oct. 14, 2009

yummy!!i used unsalted butter and added a pinch of salt. the red marachino cherries are a nice touch;) if your cookies are falling apart let them cool down some more.

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Amberis2cute

Cooking Level: Expert

Home Town: White Rock, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 15, 2009

this was very easy cookie to make. i add a little more flour after reading some of the reviewes, had no cherries in the house so i put about 1/4 teaspoon of strawberry perserves on top they look great.

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sassysis

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Reviewed: Sep. 9, 2009

best cookie ever

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jilly

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Reviewed: Sep. 7, 2009

I have made these cookies twice now and they are always FANTASTIC.

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crystale

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Reviewed: Aug. 11, 2009

I've made these cookies countless times now. They're like eating little puffy clouds! Fantastic! I use unsalted butter. I bake them until the bottom edge just turns brown. I let them cool 5 mins then transfer them to a wire rack and I've never had a problem with them falling apart. I've dipped them in white and dark chocolate, given them away as Christmas presents and had the recipe asked more times than I can remember! Thanks for the recipe!

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GourmetGoddess

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 24, 2009

These cookies taste delicious, but completely crumble when I try to pick them up. They certainly 'melt in your mouth'. Perhaps I should have used 2 cups of flour like some other reviewers did. Also, my cookies are much flatter than the photo. Not very photogenic. I followed the recipe exactly, except I added 1 tsp. of almond extract to the batter. I cannot imagine what went wrong here....

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gigi

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: May 16, 2009

Very sandy cookies, not to my liking though and I'm usually a big fan of a starchier cookie, oh well.

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localsdrocker

Cooking Level: Intermediate

Home Town: San Dimas, California, USA

Living In: Upland, California, USA

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Reviewed: Mar. 19, 2009

Sooooo good!! I just "whipped" these up in a few minutes popped them in the over for 15 minutes, and then had wonderful buttery melt-in-you-mouth cookies! these are definatly worth trying! you won't regret it. i followed the recipe exactly and they turned out great. i highly recomend these!

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

At first I thought they were too dry, but after they sat overnight in a container they seemed to get softer and were very good. They had a great buttery flavor. I brought them to work and my coworkers ate them up in under 5 minutes.

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amster8

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 1, 2009

Melt in your mouth ! I used my kitchen aid & the hints from several other reviewers. Whipped the butter 2 min first, then the rest of the batter for full 10 min. I used 2 cups of flour & added a bit of lemon juice. Also used raspberry preserves instead of the cherries. Everybody loves these cookies! Double the recipe because they don't last long. Will add these to my holiday baking list as well !

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nancy w

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Reviewed: Feb. 23, 2009

The first time I made them, I didn't whip the batter. But after looking more closer to the recipe I whipped the batter for 10 min. and they were melt in your mouth delicious!

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Roxie

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Reviewed: Feb. 2, 2009

Loved these cookies, came out perfect the first time, this will be part of my holiday tradition.

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Linda

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Reviewed: Jan. 12, 2009

tantalizing!

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snorydory

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Reviewed: Dec. 22, 2008

These whipped out wonderful, easy to make. They are DIVINE in the mouth. Mouth watering goodness!!! Add some lemon flavoring to it and it will just be heaven here on earth!

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Ginger

Cooking Level: Intermediate

Home Town: Batavia, New York, USA

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Reviewed: Dec. 22, 2008

Perfect!

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Roxanne J

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Dec. 20, 2008

These are some of the best cookies I've ever tasted(I DON'T USE THE CHERRIES). After I made it a few times, I started adding little things to it. For instance, I added 1 teaspoon of lemon extract to the cookie dough and I added raspberry preserve to the middle of the cookies. You can also make a glaze for the cookies (very delicious)!Also if you go sub. 1/4 cup of white sugar and 1/4 cup of powdered sugar...the sugars will hold up but still melt in your mouth!TRY IT..it works.

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vickylou

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Reviewed: Dec. 20, 2008

My family really loved this cookies. My 10 month old son adored them! lol I did use 2 Cups of flour instead and I added a little bit of vanilla. otherwise...it was perfect!

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Belizabe

Home Town: Grimsby, Ontario, Canada

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Reviewed: Dec. 18, 2008

I have made this about 3 times this week now for the holidays. Everyone that has tasted these cookies just loves them. I melt some chocolate chips and drizzle it over the cookies just after they come out of the oven. They are absolutely fabulous. Make sure you beat for at least 10 mins or they won't be as fluffy. I beat the butter for about 2 mins, add the rest of the ingredients then beat for another 10 mins.

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littleonemama

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

This was my first time making shortbread cookies. Melt in your mouth is right. My husband and his co-workers loved them. The only thing I did was to add vanilla extract. This is the perfect recipe for shortbread cookies, you need look no further.

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