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Venice High School Cherry Butter Cookies

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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30 m servings 160 cals
Serving size has been adjusted!
Original recipe yields 42 servings


  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Mix in salt, then stir in flour by hand until dough is stiff. Add the walnuts and cherries, and mix into the dough, kneading like bread on a clean floured surface.
  3. Roll dough into ping pong sized balls, and place onto ungreased cookie sheets. Press down balls with a fork to make a criss cross pattern on top.
  4. Bake for 15 to 17 minutes in the preheated oven. Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.

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Read all reviews 67
  1. 77 Ratings

Most helpful positive review

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!

Most helpful critical review

I was disappointed in these cookies. Granted, I used almonds instead of walnuts, but really I didn't think the cookie had much cherry flavor. I even made a glaze from the maraschino juice (as ...

Most helpful
Most positive
Least positive

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!

I am the original poster of this recipe (been trying to log-on to that account, but haven't been able to get the password right!) Baking times are truly variable, depending on your oven. You m...

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 a...

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 Christ...

I tried these for the first time this past Christmas and we all LOVED them. My son, home sick from school today, asked me to make them but we don't have any maraschino cherries. As it's getting ...

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 "Shann...

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!

A hidden treasure on allrecipes!! The basic recipe is divine. For my own liking I added two jars of chopped maraschino cherries and pink coloring gel, rolled them into balls and into rainbow s...

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 doug...

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