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Venice High School Cherry Butter Cookies
January 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 and I lightly kneaded in the cherries and nuts. The dough was wonderful to work with, was easy to form and lightly flatten with a fork. I baked them on a parchment-lined sheet for 13-14 minutes. Removed the sheet from oven and let them sit for about 2 minutes before transferring them to a cooling rack. I don't like airbake sheets but if you decide to use one you may need to bake longer. I'll try to use half vanilla and half almond extract next time to see if the almond will compliment the cherries. I made a little cherry drizzle out of maraschino juice, milk, almond extract, melted butter and powdered sugar. Also made a cocoa drizzle with vanilla, milk, cocoa powder and powder sugar. Drizzled all the cookies with both chocolate and cherry drizzle. Cookie tasted good, looks great, and freezes well. Will make great little Christmas or valentine cookies. And, they taste great with coffee! This cookie is a hidden gem here on allrecipes!

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