Reviewer:

Reviewed: Sep. 17, 2006

EASY TO MAKE. WE LOVED THESE COOKIES. IMADE THEM STRICTLY FOLLOWING THE RECIPE THE FIRST TIME. THEY WERE GREAT. THE SECOND TIME I ADDED VANILLA AND COCONUT. THEY STILL TURNED OUT GREAT.

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11 users found this review helpful

Reviewer:

TRAVELLINGTIGER

Reviewed: May 16, 2007

I made these at christmas time and received many requests for more. very easy to make.

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5 users found this review helpful

Reviewer:

bartbeck

Reviewed: Jan. 16, 2008

I thought this was a very unique and tasty cookie!

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3 users found this review helpful

Reviewer:

madelineroze

Cooking Level: Intermediate

Home Town: Addison, Illinois, USA

Living In: Urbana, Illinois, USA

Reviewed: Jul. 12, 2008

I had some fresh cherries we had just picked, and was looking for some different ways to use them. This were great. Very rich and yummy.

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8 users found this review helpful

Reviewer:

Kathy

Cooking Level: Intermediate

Living In: Salina, Kansas, USA

Reviewed: Feb. 17, 2009

I used 3/4 cup butter per reviews. Also used canned water packed cherries, drained well on paper towel, saved juice, added a little powdered sugar to make glaze for cookie...my husband hasn't even tried these yet but I know he will love them, I should have doubled the batch!

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1 user found this review helpful

Reviewer:

KathyR

Reviewed: Jun. 10, 2009

I thought this were incredible! I actually did not have corn starch so I thought I was doomed for the beginning but was wrong! They ended up in being great!!! My husband loved them, and our two friends. I recommend making them without the corn starch and going for it!

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3 users found this review helpful

Reviewer:

BelovedApple

Reviewed: Jul. 30, 2009

I can't say I've made too many shortbread cookies but these were melt in your mouth amazing. Thank you for the tip to only use 3/4 cup butter, I dare say that you might be able to get away with only 1/2 cup butter.

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2 users found this review helpful

Reviewer:

Sara L

Reviewed: May 30, 2010

Soooooo delicious and light! I used the full 1 cup of butter and these cookies came out great! I do recommend using 3/4 cup of cherries, though.

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3 users found this review helpful

Reviewer:

Kate S.

Reviewed: Dec. 18, 2006

Loved them! I used pitted sour cherries and put chocolate chips on top before baking. I did increase the baking time to 14 mins. to get them more of a golden brown.

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8 users found this review helpful