Reviewed: Sep. 17, 2002

I didn't use the exact recipe. Because I'm allergic to walnuts, I added almonds instead (sliced almonds broken into tinier pieces) and also substituted a tiny bit of the vanilla extract for almond extract, which worked out nicely. Would make these again.

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Reviewer:

NANSTERS

Reviewed: Jan. 14, 2003

I loved these, I baked all during the holidays and these were always on my list. I bought the colossal size cherries from SAM'S and COSTCO and cut them in half and placed them on the cookie before baking, it was wonderful the cherries candied during the baking. i also am a presentation freak so i melted some white chocolate put in in one of those ketchup/mustard squeeze containers and drizzled it oner the tops of these cookies, the red, white, and chocolate looked fab. I Have found I needed to add more flour to the recipe to make the dough less sticky.

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Reviewer:

REBECCAROD

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Nov. 6, 2003

Delicious cookies. Since there's no such thing as too much chocolate,IMHO, I added 1 cup of mini morsels instead of the nuts

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Reviewer:

KENMORON

Reviewed: Mar. 10, 2005

Finally, a decent cookie combining cherries and cocoa. I modified this for more of a "kirsch torte" effect: I added 1Tbs cherry brandy, used dark sweet cherries in the batter (chopped & drained), and reserved maraschino cherry halves to press onto the top of the cookie immediately before baking (put at least 3 cherry halves per cookie as the batter will spread). I added ~1/4 c. flour more to make the batter thick enough (depends on how well your cherries drain). Delicious!

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FEMTOAMY

Reviewed: Jun. 18, 2005

I thought this was a really yummy cookie. I used regular sweetened cocoa powder & they still tasted really good. This cookie has kind of a cake like texture & is good for a change of pace.

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Reviewer:

sdstephanie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fullerton, California, USA

Reviewed: Jan. 28, 2006

Excellent! This were very moist and chewy. Loved them!!

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Reviewer:

Allie Shontz

Reviewed: Jan. 29, 2006

These cookies are fantastic! I used cherry flavored "Craisins" and 1/2 cup white chocolate chips, and the turned out great. Do NOT use 2 eggs as a previous reviewer suggested...I tried this the first time I made them, and they went totally flat.

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Reviewer:

brooke

Reviewed: Jun. 4, 2006

Fabulous cookies! I made these for a "girls night" and they were a big hit with everyone. The only change I made was to add a cup of chocolate chips to the dough. This recipe could also easily be doubled for a larger gathering. Loved it! Thanks!

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Reviewer:

RPCOOKIE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Greenbelt, Maryland, USA

Reviewed: Nov. 13, 2006

We loved these. Great flavor and texture. Mine were ready in 8 mins. Thanks, Susan!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 16, 2007

I bake cookies pretty frequently to take to work, and these are by far my coworkers' favorite! I typically add about a half-cup of dark chocolate chips to the recipe for an even chocolatier flavor, but these stand pretty well as is!

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