Reviewed: Dec. 6, 2010

I made these to bring to my daughter's Kindergarten on her birthday because one of her classmates has an egg allergy. These were surprisingly good! The only downside was that they ended up being just a little dry & some kind of crumbled apart. I'm sure it was just operator error. :-) If you need an egg-free cookie, this is great!

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3 users found this review helpful

Reviewer:

allison2714

Cooking Level: Intermediate

Reviewed: Jul. 13, 2010

The dough was hard to work with... and it expanded quite a bit in the oven. Still, the overall result tasted great.

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1 user found this review helpful

Reviewer:

Jen825

Reviewed: Jan. 13, 2010

These are the most incredibly crumbly pieces of cherry heaven. I added about 2 teaspoons of cherry juice to the batter, which gave a nice color and extra flavor. I also added 2 teaspoons of baking soda which helped them keep their shape. We ended up with beautiful mounds that just puffed up from the original shape of the dough.

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4 users found this review helpful

Reviewer:

sarah jeanne

Cooking Level: Intermediate

Reviewed: Mar. 30, 2009

wow. i can't even believe it.

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Reviewer:

That's a Pervert

Cooking Level: Professional

Home Town: Huntsville, Alabama, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Dec. 18, 2008

With a few changes, this was great! They look so pretty too. I chopped up cherries and added them to the batter. My family likes nuts so I added walnuts as well. Before putting them in the oven, I mixed sugar and walnuts together and dipped the up side of the balls to the mixture. They look very festive! :)

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6 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

Reviewed: Aug. 13, 2008

These were absolutely delicious! I made half as directed by the recipe, using one cherry per cookie, and for the other half I chopped up the cherries and added them to the dough along with a little cherry juice and flour (they were pink, and very cute!) Both ways work equally well. However, I don't think a 10-oz jar of maraschino cherries is enough, especially if you use one cherry per cookie as the recipe directs. I used a 16-oz jar easily. I will definitely make these cookies again, perhaps experimenting with almond extract instead of vanilla, just for fun! This recipe would be a real beauty on a party platter.

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Reviewer:

Jamie H.

Cooking Level: Intermediate

Reviewed: Jul. 21, 2008

I added more flour, more vanilla, cocoa and cherry juice, white sugar, and salt. I also chopped up the cherries and mixed it into the dough. With my additions, the recipe is phenomenal!! I shudder to think how awful it would taste without my adjustments tho. Good starter recipe.

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Reviewer:

burgermiester

Cooking Level: Expert

Reviewed: Dec. 10, 2007

Don't let the lack of ingredients fool you! These tasted like the best little butter cookies ever! TIP: if your dough is too sticky, try sticking your fingers in some powedered sugar first!

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4 users found this review helpful

Reviewer:

Ericka

Cooking Level: Intermediate

Reviewed: Aug. 21, 2007

Very easy to make. Very yummy. They spread out more then I thought they would and ended up being flat with a lump where the cherry was. They remind me of Christmas. I probably will make them again. I think they would taste good with the cherries chopped up and blended in the dough...

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Reviewer:

tash

Cooking Level: Beginning

Reviewed: Mar. 6, 2006

I dribbled a frosting made from Confectioner's sugar and water over the top of these cookies, so it tasted a lot like those cherry cordials. Several people came to me later and told me that these were the best cookies they've ever had!

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7 users found this review helpful