I omitted the cherries, as I didn't have any on hand. Also, I whipped 1 cup of salted butter by itself for 2 minutes on med speed with my kitchenaid, then I added the powdered sugar and 1 tsp vanilla and whipped it again for another 3 minutes. I added the flour, 2 level cups, all at once and whipped it for about for 3 more minutes. Then I added 1 TBS milk and I whipped the entire mixture for another 7 minutes, stopping only to scrape the sides of the bowl occasionally. I used a melon baller to shape the cookies and I baked them for 18 minutes at 350, until the bottoms were golden brown. I removed the cookies to a paper towel lined rack and dusted them with powdered sugar. They melt in your mouth. Even with the small size, this recipe only made about 3 dozen cookies. My advice is to double or triple the recipe. They will not last!
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I omitted the cherries, as I didn't have any on hand. Also, I whipped 1 cup of salted butter...