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My review
Venice High School Cherry Butter Cookies
bakinfool
"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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Ingredients
30 m servings 160 calsOriginal recipe yields 42 servings (3 1/2 dozen)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 160 calories; 9.7 g fat; 17 g carbohydrates; 1.7 g protein; 23 mg cholesterol; 77 mg sodium. Full nutrition
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Reviews
Read all reviews 6979 Ratings
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Most helpful positive review
12/15/2008
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
12/12/2011
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 ...
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12/15/2008
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!
10/19/2007
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...
1/12/2008
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...
12/24/2006
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...
12/22/2009
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 ...
11/24/2007
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...
12/8/2006
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!
3/14/2010
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...