I’ve been making these cookies for years. They’re a favorite in my house. Instead of using dried cherries I use Craisins that I rehydrate with either warm orange juice or hot water. Let sit for a few minutes , drain well, and pat dry. I usually double or triple the recipe and freeze some of them. How can anyone say they didn’t like this recipe if they changed so many ingredients.
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ninatony
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New Hampshire
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12/14/2020
This recipe is delicious and very easy to make! I got 59 cookies at 1 tbsp.
Next time I make them I will use 1/2 tbsp. They are very rich, so smaller could be better.
These were easy and a big hit! Made a half-batch and got 36 cookies. They’re very rich and in my opinion they get a bit better on the second and third day after you make them because the flavors blend nicely.
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bardelso
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Seattle, WA
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6/24/2015
These were easy and a big hit! Made a half-batch and got 36 cookies. They’re very rich and in my opinion they get a bit better on the second and third day after you make them because the flavors blend nicely.
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bardelso
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Seattle, WA
-
6/23/2015
I made these and the
pecan Mexican
wedding cakes on
this site and have a
couple of comments.
They taste
absolutely
wonderful,
especially these
with the cherries
and pistachios.
The other recipe
calls for
refrigerating the
dough for 30
minutes. This one
doesn’t and I would
agree that it
absolutely doesn’t
need cooling. As
dry as these are,
once cooled, they
can’t be rolled.
Next time, I’ll bake
them immediately
after mixing.
Some reviewers have
suggested adding
more oil. I’d
agree. I melted 1/4
stick butter and
added it to these
and it made what was
just crumbs hold
together long enough
to bake.
The powdered sugar
is a mess and, since
I’m making these for
an actual wedding,
that matters. I
rolled some in sugar
before baking and
others after to see
which I liked better
and I think that
rolling before will
work better when the
occasion is a formal
one.
All that being said,
these are the
richest cookies I’ve
ever eaten. It was
hard to finish one,
they were so rich.
But they were sure
good.
these cookies are amazing, but for some reason I always end up with only about 48-50 cookies instead of the 80 the recipe is meant to yeild. has anybody else had this problem of am I doing something wrong?
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xmisterheatherx
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springfield, nj
-
12/23/2011
I am asked by family members and friends to bake these cookies every year at x-mas time. Everyone loves them. They are decadent little cakes!
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AEaby
-
Philadelphia
-
12/22/2011
Had no idea why these attracted me but read the reviews and thought I’d try them out. So glad I did. Simple to make and to double. Enjoyed by all who had them. They’re on my list for Christmas baking again this year.
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Roberte_24
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from Ottawa
-
11/12/2011
I made these for my son’s Spanish class. The teacher loved them! They were tender and the cherries added a tartness to balance the sweetness of the powdered sugar. Very good. I will make them again.
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jlbabione
-
Bentonville,AR
-
11/7/2011
This is my favorite cookie of all time! The only thing I change is that I chop the cherries before adding them so the cookies are less brittle. The recipe doubles nicely and they are a hit with the whole family.
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greendebc
-
California
-
12/22/2010
I made them with dried tart cherries. I liked the flavor but the cherries sticking to your teeth is not pleasant.
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coronado
-
Arizona
-
12/17/2010
This is my family’s all time favorite cookie! Perfect
exactly as is. The only thing I change is the shape. I
make small round cookies. Yum!
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rogy
-
Beverly, MA
-
12/12/2010
Very yummy! I was
unsure how they
would turn out after
reading mixed
reviews, but was
happy to find they
turned out
wonderfully! I
followed the recipe
exactly except that
I baked for only 13
minutes. The dough
is crumbly after
adding the flour,
but found that
didn’t make any
difference since the
dough needed to be
formed into
footballs anyway.
One level tablespoon
of dough makes a
perfect two bite
cookie. When making
again, I’ll omit the
teaspoon of salt.
The cake flour adds
enough saltiness.
Fabulous and easy.
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Kparker
-
Dallas, TX
-
11/29/2010
These were really easy and the cherries were just wonderful in the cookie. It’s now a family favorite cookie that we will make every Christmas and throughout the year.
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Anonymous
-
Lancaster, PA
-
1/11/2010
