The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 23, 2008
I have to agree with the other reviewers about the "sandy" texture of these cookies. They taste pretty good, but their delicate texture makes them very difficult to eat. They almost dissolve in your mouth -- not a texture for everyone.
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Cooking Level: Expert

Home Town: Columbia, South Carolina, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 13, 2008
I have made several batches of these cookies. While they are awesome in taste, I have yet to mastered the technique to prevent them from breaking up while being moved from the cookie sheet onto the cooling rack. They crumble at the touch of the spatula. I am sure it is due to my lack of baking experience.
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Cooking Level: Beginning

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 30, 2007
Just like I remember. My mom used to make these for Christmas each year. This recipe was easy and turned out wonderfully. I used salted butter and whipped for 10 minutes before adding the other ingredients. Melt in your mouth yummy goodness! A huge hit with my family!
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Cooking Level: Intermediate

Home Town: St. Thomas, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 27, 2007
These came out beautifully. I substituted 4 oz. cream cheese for 1/2 of the butter, but otherwise followed the recipe. They were perfect.
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Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 22, 2007
wonderful recipe-my mom makes a variation of these as well, very yummy! I don't like the cherries, so we put crushed candy canes in the centre instead. makes them festive.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 8, 2007
Excellent recipe and so easy. I will be making this every Christmas from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 6, 2007
I make these at Christmas every year. Works best when whipped with a stand mixer. All my family love these!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 3, 2007
These are fantastic. When I make these for the holidays, I usually use the candied red and green cherries for the middle.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: May 18, 2007
Well I had high hopes for these cookies! The instructions were super easy and the dough when mixed was so yummy and fluffy! I made them exactly as directed (using salted butter - might try unsalted next time) and when the one reviewer said they were "grainy" like sand I couldn't imagine how it would be after you whipped them for so long, but that's what happened to mine after cooking too! I omitted the cherry and once they were out of the oven I added a large round chocolate piece to the top without moving them off the baking sheet. The first batch came out so fragile that I couldn't even pick them up to eat one! They just fell apart like a cookie made of SAND. I am letting the second batch cool on the pan (which is going to make baking these take a long time!). That might be the ticket? I don't know what the magic touch is? Maybe I shouldn't have fluffed the flour before measuring it? I softened the butter a little and mixed it all together at the same time. No creaming butter first and adding sugar then flour - that might help a little. I did let them cool on the pan before lifting them off and that helped slightly. At least I could sorta pick them up even though once you bit into the cookie it crumbled apart. My 2yr old was VERY upset when her cookie fell on the ground and she didn't get a bite. :( They do taste good and they disolve in your mouth. I personally like a little more substance when I bite into a shortbread cookie and not have it fall apart.
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Cooking Level: Intermediate

Home Town: Vista, California, USA
Living In: Springfield, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 1, 2007
Delicious and melt in your mouth. I did add a half teaspoon of vanilla just because. Easy to make too.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 25, 2007
I loved this recipe! The cookies are melt in your mouth and the cherry added such a nice touch! I decided to drizzle some milk chocolate over a few in the batch. They were so good! I melted milk choc, shortening and some coconut milk together...the coconut milk gave it an interesting flavour...and I'm definitely gonna do it like that again! Thanks for the post!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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Reviewed: Feb. 22, 2007
These really are light and melt-in-your-mouth good. I first beat the softened (salted) butter in my electric stand mixer; then beat the dough for the 10 minutes called for. Shortbread is high on my list of fave cookies, so I didn't think I'd want maraschino cherries messing with my shortbread! But it really did add a very nice touch. I used Trader Joe's Maraschino Cherries (no red dye additives and they still taste great). This does not make very many cookies, so if you want a lot, at least double the recipe! I probably got the 3 dozen it says it yields, but they are very small cookies! BTW, there are two recipes for these cookies on this site with one difference: the other one calls for red AND green maraschino cherries! Thanks for the great cookie, Carol!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 27, 2006
Awesome! I looked for 20 years for a "melt in your mouth" shortbread cookie and finally found it in this one. Only 15 minutes in my oven, so be carefull. It says to whip for 10 minutes, buy my arm got sore so I quit after 4 minutes. They were perfect.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 22, 2006
after many years of cooking and baking,this was my first real disapointment. I followed the recipe to the letter and they are so fragile I can't get them off the cookie sheet.Must be some kind of secret
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Cooking Level: Expert

Home Town: Glen Burnie, Maryland, USA
Living In: Abbottstown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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Reviewed: Dec. 5, 2006
Mine turned out GREAT! I think the key is making sure they are mixed for at least 10 minutes. I used my KitchenAid mixer and let them mix on medium for about 12 minutes (I also whipped the butter by itself first for about 2 minutes) and they were PERFECT! I took them to work and got tons of compliments on them. Thanks!
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Cooking Level: Intermediate

Living In: Marathon, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 6, 2006
Simply amazing- you put it into your mouth, and it's so fluffy. You know those fluffy clouds you read about in faerie tales? That's how fluffy these are. A little bite of heaven. :)
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Cooking Level: Intermediate

Living In: Concord, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 11, 2006
Perfect, exactly what I was looking for. Great with chocolate drizzled on them.
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Cooking Level: Expert

Home Town: Manning, Alberta, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 26, 2006
Well, I made these and was the only one in the family who liked them (daughter called them mashed potato cookies). After about 7 or 8 of them, I couldn't eat anymore (probably a healthy reaction to eating 8 cookies). Texture melts in your mouth, but kinda 'sandy.' Seems people either hate it or love it. I'm keeping the recipe though: will make them again as part of a plate with other cookie offerings for family gathering/party. For a twist, on the third batch I hand-mixed a little melted chocolate into the batter for a swirl cookie.
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 11, 2006
BEST Cookie I ever had from this site. Trully melts in your mouth. I highly recommend it.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 10, 2006
These were almost exactly what I was looking for! They're very quick and easy to make. 10 minutes was way too long for my arm to hold a beater for so I only did it for 5 and they were lovely...only took 10 minutes to cook (but my oven is crazy sometimes). Thanks for the recipe I'll deffinitly use it again :)
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