Tis the time of year to start baking cookies! I love it, and I love cookies. Cookies are a family tradition at our house. There are just so many great Christmas cookie recipes and so many friends, neighbors, and extended family to share them with. Honestly, who in the world wouldn’t love a batch of assorted sweet treats to indulge in? These Maraschino Cherry Almond Chocolate Cookies are the perfect complement to your cookie tray. They are gorgeous and delicious, and the flavor combination is amazing!
These days there are so many ways to pack them for gift-giving.  Wrap it Up: 30 Cute Cookie Wrappers to Buy or DIY has so many awesome ideas!! My favorites are the Dot Handle Boxes and the Sweet Heart Lace Favor Boxes!! I have also found many great ideas for wrapping and packing cookies at Target in the dollar bins.
Maraschino Cherry Almond Chocolate Cookies are easy shortbread cookies full of cherries and semi-sweet chocolate chips. There is a touch of almond flavoring to complement the cookie. They are so quick to come together.  Have you made any of my other Christmas treats and cookies?  Foolproof Almond Joy Fudge, Thick Chocolate Chunk Pecan Cookies, and Peppermint Chocolate Thumbprint Cookies are just a few reader favorites.
They can be frozen ahead of time. Â I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers. Â When thawing, take them out of the containers frozen and place them on serving trays or platters uncovered. Â Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies.
So if you love baking and making special holiday treats to share with others put these Maraschino Cherry Almond Chocolate Cookies on your Christmas baking list. They will make a special addition to your holiday cookie tray!
Maraschino Cherry Almond Chocolate Cookies
Ingredients
- 1 cup butter softened
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 2 1/4 cups all purpose flour
- 2-3 tablespoons maraschino cherry juice
- 1/2 cup maraschino cherries chopped
- 1 cup semi sweet chocolate chip morsels
Instructions
- Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.
- In a large bowl with a mixer, beat butter until smooth and creamy. Beat in almond extract and powdered sugar. Turn the mixer to stir or low and slowly add flour mixing in until incorporated. Mix in maraschino cherry juice and maraschino cherries. Stir in chocolate chips.
- Roll into 1-inch balls and place on parchment paper. Spray the bottom of a glass with nonstick cooking spray and flatten the balls. You will need to spray the glass several times.
- Bake for 12-14 minutes. Allow to cool for 5 minutes before removing cookies to cookie cooling racks.
Video
Notes
- You can also bake the cookies as rolled balls, and they will cook to a more traditional cookie shape. Flattening gives them more of a shortbread look.
- Store in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator.
Nutrition
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Candi
Can this dough be made ahead and frozen?
Beth Pierce
Sorry about the delay. So busy these days. Yes, you can freeze the dough for up to 3 months.
Wendy Sherman
A new favorite to add to our repertoire of cookies! We did flatten the cookies with a glass dipped in granulated sugar!
Beth Pierce
Thanks Wendy! So happy that you liked the cookies!
Eileen
I’ve never seen this recipe before! Happened to have all the ingredients in the kitchen, so i gave it a try. Delicious! The cherry, chocolate, almond combination is really tasty. I would love to make these into roll out cookie cutter cookie. Any suggestions on what I should do to make that happen? Thank you for sharing this wonderful recipe.
Beth Pierce
Thanks so much. I have never tried rolling this dough out and cutting it with cookie cutters. I wonder if you could roll the dough between two pieces of parchment paper and then lift the top sheet and cut them with cookie cutters. Let me know what the results are. I am sure the readers would like to know.
Nicole
My new favorite cookie! We roll them in powdered sugar after they come off the sheet. Delish!!
Beth Pierce
Thanks Nicole! So glad that you like them!
amy griffiths
I have made these wonderful cookies many times now and thought I should share the little hint I’ve come up with. Before baking, I use the saved butter wrappers to press the cookies down. The combination of the butter remnant and the waxed paper makes pressing them down so much easier and saves on clean-up. The cookies are a family favorite now. Thanks for sharing this wonderful recipe!
Beth Pierce
So glad that you like them and thanks for the tip. The readers will really appreciate it.
Amanda Johnson
These are so good!! How long are they good to leave in an airtight container? I want to give them as gifts.
Beth Pierce
Store in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator.
Mary Kelley
I made your cookies last night for a Cookie Swap that my church is having and I tell ya, they are phenomenal!!!!! Thank you for the recipe. It is definitely a keeper!
Beth Pierce
Thanks! So glad that you liked them! We love them too!!
Jill
For some reason I couldn’t leave her star response.
However I would give it a five! Are used vanilla instead of almond extract because I didn’t have any and I used white chips instead of chocolate chips because I didn’t have any. My husbandAnd my son loved the cookies!
Thanks for the recipe
Beth Pierce
Thanks so much Jill! So glad that you, your husband, and your son loved the cookies.
Jane
They were good the first time I made them. The second time I used 3 tablespoons of cherry juice, the whole 10 oz jar of cherries and 1 1/2 cup chocolate chips. They were amazing.
Beth Pierce
Thanks for the tips Jane! So glad that you liked them!!
Beth Pierce
Yes you can.
Carrie
This recipe worked great with vegan alternatives! I worried that the cookies would spread and lose shape with oil, but they didn’t at all. Instead of butter, I used 1/2 cup Miyoko’s Vegan Butter and 1/2 cup safflower oil. I used Enjoy Life Semi-sweet Chocolate Chips. Thanks for the recipe!
Beth Pierce
So glad that you liked it Carrie and were able to adapt it! Thanks for the vegan tips for my readers!
Emily
Great recipe with a few modifications. I used 1 and 1/4 tsp almond extract and 3-4 tbsp of cherry juice because I like a pink cookie. I also found that adding 1/4 tsp salt makes the flavor pop. Additionally I refrigerated the dough for 15-20 min before baking.
Beth Pierce
Thanks for the tips Emily!
Sheila
I am glad to see your addition of salt. I made them as originally directed in the recipe. The taste was ok but I thought they would have been a little tastier with a hint of salt. The cookie looked really pretty with the cherries and chocolate chips.
Lana
Very pleased with recipe i followed recipe. I left cherries juicy when I chopped cherries
Flavor was amazing
Family loved them
Beth Pierce
So glad that you liked them! They are yummy!
Rebecca
I just made these and they’re AMAZING. My entire family loves them! Thanks for the awesome recipe!
Beth Pierce
You are most welcome Rebecca! I am so glad that you liked them!
Jessica L
Salted or unsalted butter?
Beth Pierce
Unsalted butter please!
John
Delicious. I followed the recipe exactly. I started out with the reduced flour that was mentioned above but the batter was WAY too sticky to form the balls. Will be making more today!
Beth Pierce
Thanks John! Maybe try refrigerating the dough for a while to help with the sticky problem!
Tina
My never turned into dough it stayed very pasty never rolled into balls it was too mushy… I wonder why no eggs?
Beth Pierce
They are a shortbread cookies. Shortbread cookies do not have eggs. Sticky dough can be refrigerated until you are able to roll it.
Teri
Lovely cookies 🙂 I make a double batch and do half with chocolate chips and half with white chocolate chips. Instead of spraying cooking spray on the bottom of the glass used to flatten the cookies, I use a small piece of waxed paper or parchment between the cookie and the glass. The glass doesn’t stick to and the paper peels right off the cookie 🙂 Happy Baking!
Beth Pierce
Awesome Teri! So glad that you like them. Thanks for the great tip!
THOMAS
can i add sliced almonds to it……how much do u suggest if so
Abbie
These are wonderful cookies! The dough itself is not too sweet. I used 3 TBSP of the Maraschino Cherry juice plus 1/2 cup chopped cherries. The first tjme I made them I used a full cup of mini semisweet chips and thought that was too much. the second time I used 3/4 cup of the mini chips which was better since they disburse more easily in the dough. I rolled in 1 inch balls and pressed down slightly with my fingers. They baked for about 16-17 min. and I got 40 cookies. I will make again – Easy – Tasty and Festive!
Beth Pierce
That is awesome Abbie! Thanks for all the tips! We love those cookies too!
Nikki
Followed this recipe to the T, and these came out wonderfully!!! I felt like the queen of the cookie exchange! Thanks for sharing! I will definitely be making these again!
Beth Pierce
That is awesome Nikki! So glad that you felt like the queen!! I absolutely love it!
Lisa Bolton
Instead of spraying a bottom of a glass to flatten, i sprayed a sheet of wax paper and placed it over the balls, then used the glass to flatten then over the wax paper, peeled off waxed paper. I was able to use the same piece a couple times without respraying. Less tedious! Love this recipe, and so did my family!
Beth Pierce
I am so glad that you and your family liked them. Thanks for the tip! Sounds like a great plan!
Alec Pratto
What a beautiful cookie! For those who don’t use parchment paper: these cookies have enough butter that they will not stick to your cookie sheet. No greasing needed. You can just roll them out and flatten them by hand. If baking with kids, chill the dough first and it will be less messy for them to roll. Next time, I will try without chocolate and with 1 tsp vanilla to enhance the shortbread taste.
Jennifer Nelson
These looked incredible! And I made 2 batches of dough (all the instructions and ingredients exactly as the recipe calls for) without reading through the reviews. I did decide to read them after assembling everything and started to get very worried. I have to admit the dough taseted very floury, but what was I going to do now, throw it all away?! I rolled everything up and left it in the freezer for a couple of days. Today I started to cut and bake them, I’m so very glad I froze them. I cut them easily and baked off 15-20 at a time (I rolled the about 1.5″ thick) for 14 minutes, since they were frozen. They did get golden brown on the bottom, but I have yet to meet a homemade cookie that doesn’t and they don’t taste burnt to me at all. And I have to say, THEY ARE WONDERFUL! They taste very different than the dough, so if you try the dough and are worried, please don’t be. They are absolutely delish! Thank you!
Beth Pierce
Thanks so much Jennifer. So glad that you liked them and that you kept going with the recipe. I will have to try rolling them and freezing them as it would be a lot less work and I could have fresh baked cookies whenever I wanted. Happy holidays!
michelle johnson
i made these cookies today they was great. best shortbread cookie i have had in a long time. I added more cherry juice and they turned amazing if you bake them round with out flattening them they will be soft and good, if you flatten them they will be firm and good either way they are great. i will be making them again
Beth Pierce
Thanks so much Michelle! So glad that you liked them. I love shortbread cookies too!
Karen Beverstock
I didn’t think they Were sweet enough, can I use regular sugar instead of powered
Becca
I found this recipe while looking for a substitute for a past favorite recipe. Several in my family are now allergic to the food dye red 40. We used to make a cherry chip cookie with a cherry chip cake mix (which includes red 40). I tried to change your recipe to be a bit more similar to our old recipe. I used a half-cup milk chocolate chips and a half-cup white chocolate chips rather than the one cup semisweet. I added a handful of pecans. I used maraschino cherries from Aldi because they don’t have red 40. The cookies turned out delicious! They aren’t as pretty as your pictures because there is no artificial dye, but they taste great! We tried topping them with a little pink/red sugar sprinkles to help with the cuteness.
Beth Pierce
So glad that you were able to adapt them to your needs and wants! All great ideas for avoiding red dye.
Sharon White
I just made these cookies, using a little more cherry juice and a little less flour as suggested in comments. My husband, who has never been a fan of shortbread, said, “That is the perfect combination of ingredients and the perfect slight crispiness on the outside. I could eat the whole pan.” Thanks for a great recipe–I have to go now and hide them from him. 🙂
Beth Pierce
Thanks Sharon! So glad that you and your hubby enjoyed them!
Judy
These cookies look incredible delicious. I read all the reviews and can’t wait to try them tomorrow. Do I have to use the parchment paper? Can I just spray the pan with Pam or don’t use the Pam?
Beth Pierce
I love parchment paper because I think cookies bake better on them…more evenly however with this cookie I think you will be fine with using Pam. Please keep in mind these are shortbread cookies and you have to love shortbread. I do but my daughter does not. I have also heard of some people needing a little more cherry juice but go slowly. (1-2 more tablespoons). Be sure to measure your flour by spooning it into the measuring cup and leveling it off with a table knife.
Amanda
I have no idea what I did wrong….likely using more natural ingredients caused it or not going slow enough. But my batter ended up being to sticky to roll but perfect for drop cookies. They taste delicious just not pink and very sticky.
Beth Pierce
Gotcha. Maybe you needed a little bit more flour. Sometimes cookies can be kind of tricky.
Lorretta
Can I substitute the butter with something else? If so, what and how much?
Beth Pierce
Sorry these are shortbread cookies so they really need butter to taste good.
Lorretta
Thanks for responding, Beth! I have read all the comments and will give the recipe a try.
Sherry
These cookies are fantastic..I’m going to double the cherries next time… maybe press a whole cherry on top.. ty for sharing this recipe… will be adding these to my holiday cookie list… scrumptious ?
Beth Pierce
Thanks so much Sherry! So glad that you like them! We love them too!
Cherie
A guy I work with showed me this recipe today and asked if I could make them. Well, of course I can! I’m glad I read the remarks, I want my co-worker to know these are shortbread and not a poofy leavened cookie. Might be making these tomorrow!
S
What is Maraschino cherry juice?
Beth Pierce
It is the juice inside a jar of Maraschino Cherries. Try to buy good quality maraschino cherries because the juice makes a difference.
Shirley Kay LeBoeuf
just making my first batch. my husband tried one of the first batch and commented that they were dry. I told him they were a shortbread cookie and he said- oh, in that case they are really good. Did find the dough a bit sticky to work with so I now am refrigerating the dough for about 30-45 min and between trays. Works great. So pretty too.
Beth Pierce
Thanks so much Shirley. So glad that you and the husband like them! Yes sometimes cookie dough does need refrigeration.
Nancy
Just took these out of the oven and they are delicious!!!!
Beth Pierce
Thanks so much Nancy! So happy that you like them!!
Robin RINGEISEN
Help! Cookie dough isn’t rollable, it’s way to soft & sticks to my hand. ?
Beth Pierce
Refrigerate for a couple hours.
Toni
These will be a sure hit with my kids!! Look so delish!
Katerina
These cookies sound incredible!! I need to try this recipe…ASAP!!
Denise Dalman
I want to try this, but I am a little confused. You bake these on the parchment paper so what is the glass pan for?
Beth Pierce
Simply to flatten the cookie balls. I have heard some readers complaining about their cookies going flat. Of course these are shortbread cookies so they do not rise much at all. I always run a trial run by baking 2-3 cookies first. If they spread too fast refrigerate the dough for a couple of hours.
Christina M
When I was growing up, my mom used to make a cake that my dad loved that tasted so much like these cookies sound….cherries, nuts, and almond extract. I’m wondering if I could use your cookie recipe and bake them in a 9X13 pan to make bar cookies? Thanks.
Beth Pierce
Not sure if that would work or not. They are a shortbread cookie so please keep that in mind.
Caroline Thursam
My friend tried to make these and she said theybjust melted. Do you need egg in the recipe?
Beth Pierce
No egg in this recipe. This a shortbread cookie. The butter might have been too soft or the dough worked too much. I always run a trial run by baking 2-3 cookies first. If they spread too fast refrigerate the dough for a couple of hours.
Sara
I am always a sucker for anything cherry and this recipe is no exception! Looking forward to baking a batch tomorrow! Yum!
Demeter
These are such a childhood favorite of mine! They’re so good!
Erin
These Maraschino Cherry Almond Chocolate Cookies look so fun and tasty!
Amanda
These are by far the best cookies I have ever tried. Everyone must try them.
Mary
I LOVED this recipe but will say there is definitely too much flour in the original recipe! The first batch I made were way too flour-y (I had to add some water to help it stick together in dough form) and not cherry flavored enough.
I made a second batch with only 2 cups of flour and 4 tablespoons of cherry juice and they were MUCH better – more moist and flavorful! Delicious!! It also depends on your cherry juice – I got high end maraschino cherries from Giant and the juice was very thick and flavorful. But then I used a Target brand one for my second batch, the juice was basically water, so I put in a few more to make sure the flavor got in 🙂 thank you for a delicious recipe!!
Beth Pierce
Thanks for the heads up Mary! Glad that you liked them!
Sheila
I attempted to make these ‘low- carb’ last night….using powdered Truvia instead of sugar and a mixture of almond and coconut flour. While very, very good, I really think my flour conversion was a bit off…I’ll be making another attempt at these! They really are quite good!
Beth Pierce
Thanks Sheila! I love a good cook that can improvise!
Pegs
Katherine– shortbread are still quite soft and moist when to take them out of the oven. They harden as they cool. In the end, the texture is slightly firm with a crumbly texture. They dissolve when you take a bite, thanks to the butter and flour.
Katherine J Raymond
Mine are not baking why?
Beth Pierce
I am sure they were baking. They are shortbread cookies so they bake like that and they taste like that.
Brad
Hello,
I followed the recipe precisely but they came out really flat. Does the dough need to be refrigerated before baking?
Come to think of it, my dough was really soft. I don’t think I could have hand rolled them. I used a cookie scoop but still flattened with a glass. Before baking they looked just like yours, but after… flat. What could I do different?
Beth Pierce
Perhaps the butter was too soft. Sometimes cookie dough does require refrigeration if the cookies are spreading too fast. I am not sure if I have it in helpful tips on this post but now I always advise people to bake off just a couple the first run to see if they spread too fast and to establish optimum cooking time. If they spread too fast I advise refrigeration for at least 2 hours.
Daria
OMG I am obsessed with these cookies!!! Maybe it is their cool pink color (I used 3 T. cherry juice)! Or the fact that they contain maraschino cherries! When I was a child, I loved maraschino cherries so much that my mom would buy jars and I would eat one each day. Anyway I think they are the best cookies I’ve ever baked! Thank you so much for posting the recipe 🙂
Beth Pierce
Thanks so much Daria! So glad that you like them! They are delicious!
JD Simone
It looks easy and delicious!
Andrea
Any idea how I could alter this recipe to make it AIP compliant? Recently diagnosed with a myositis disorder. These look soo yummy!!!!
Beth Pierce
Sorry! I am not sure how to do that. Maybe one of the readers will know.
sandy
there are natural maraschino cherries btw..the brightly colored ones are highly processed , highly sweetened and artificially dyed. consider using real ones, not the fake brightly colored ones.
Nicole
Can we use half powdered sugar and half brown sugar ? Do you think that would work out ok?
Beth Pierce
Not sure on that one. Sometimes changing something like that is an experiment. If you decide to try that please let us know.
Charline M Boucher
I hate to ask a baker, but if i need to take a shortcut and buy a package of shortbread cookie mix, can i just add the amount listed above for almond extract, cherry & juice, morsels, etc. and bake as noted?
Beth Pierce
I would think so but I have not tried it.
Renee Kaiser
Do you need to store baked cookies in the refrigerator because of the maraschino cherries?
Beth Pierce
Yes I do store them in the fridge.
Beth Pierce
Yes you can! Happy Baking!
Autumn
I love this recipe. I made them for a Girl Scout event, and had requests to make batches for three other people! Super easy to make, and they taste great.
Beth Pierce
Thanks so much! I hope you had a Merry Christmas!
Jennifer
How would you adjust this for high altitude?
Beth Pierce
I will try to address this as soon as I get back home from shopping. Thanks!
Karen
I wonder about not using chocolate chips, but putting a Hershey kiss on top when they come out of the oven. Thoughts?
Beth Pierce
I am not sure. I have never tried it. Please let me know how it turns out
Vicki
Ive used a hershey kiss on top and they turned out great! Add the kiss after you take them out of the oven!
Beth Pierce
Thanks for the tip Vicki! So glad that you liked them!
Michelle
I have been making these cookies for the last couple of years, and we absolutely love them. I’m wondering if it is possible to freeze them after baking them?
Beth Pierce
Yes, you can!
Kelly P
I bet that would be yummy!!
Wendy
I followed the instructions exactly and while mine turned out looking delicious and beautiful, they tasted a too flour-y and not sweet enough. I just read through all the comments and I think you’re right about needing a little more cherry juice and maybe leave out the extra 1/4 cup of flour(?). If I try them again, I will make this adjustments.
Beth Pierce
Shortbread cookies are kind of a unique cookie. I have had some that liked them just like they are and others that wanted them sweeter and more like a traditional cookie. Of course shortbread cookies are not for everyone.
Jan Johnson
I added an egg and 1teaspoon baking powder so they are more like a cookie rather than shortbread…I think they are very good.
Beth Pierce
Interesting. Thanks for the heads up!
Debr Mcdonaldld
How did they turn out?? Soft??
Sandy crowel l
I liked it better your way !
Brittany
Was it 1 egg and 1 teaspoon of baking soda for 1 batch of cookies? I’m looking to triple the recipe for my big family.
J
Would mixing this with a hand mixer work?
Beth Pierce
Yes you can. It might take a tad longer but it can be done.
Beth Pierce
Unsalted! Happy baking!
Dennae Maich
I followed this exactly and my cookies came out in blobs. They taste good but, man are they ugly! Any idea what could of gone wrong?
Beth Pierce
So sorry to hear that. Let me see did you use butter?
Miranda Bucholz
What about using almond flour?
Beth Pierce
I have never tried but I do not see any reason why it would not work!
Sheryl Zinda
I printed off this recipe a couple weeks ago and it said 1 T.
of the cherry juice. Making them today and double checking the recipe on your website it now says 2 T. My first batch is not nearly as pink as your pictures so I will try 2T juice in the 2nd batch. First batch is very good though! Making them for a Christmas cookie exchange.
Beth Pierce
You are a very observant person. Yes I did change it to two tablespoons of cherry juice just because I have had a few readers report that two tablespoons was tasting and looking better than one. You could probably add up to 2 1/2 tablespoons without changing the characteristics of the dough. So glad that you liked them. I think mine look a little pinker on film than in person if that makes any sense.
Midge
It’s much easier to put a plastic sandwich bag on your hand to flatten the cookies. No need to spray with cooking spray.
Beth Pierce
Thanks for the heads up.
Hazel
Midge: I wonder if you could use plastic (like Saran Wrap) on bottom of a glass. But thanks for your idea.
Cathi
I reduced the flour by 1/4 cup added a little more sugar. Then when I flattened the cookies I dipped the bottom of the cup in sugar. They are yummy!
Amy
Mine tasted like flour what did I do wrong
Beth Pierce
I am sorry to hear that. I am not sure. I had another lady tell me that hers did not cook all the way however they are a shortbread cookie and that is a totally different texture and taste from a cookie that has eggs and a rising agent in it like baking powder or baking soda! I think I may increase the amount of cherry juice added to the cookies. A shortbread cookie does taste a little floury. I just pulled one out of the freezer (even though I am on a diet) and ate it. I could really taste the cherry and chocolate. I wonder if more juice would enhance the flavor.
Sue
Mine turned out great! Made them for our cookie exchange and everyone wants the recipe…☺
Beth Pierce
That is awesome. So glad that everyone liked them.
Tammy Mills
Being frozen could effect the taste. Try one thawed out.
Beth Pierce
Okay and what did you think?
Tiffany
I just made these and they were super flour-y tasting also. I used 2 1/2tbs of juice. I am thinking maybe only use 2 c flour, 3tbs juice, and maybe a little more powdered sugar. I only used 2 tbsp of juice thinking they’d be super rich but they weren’t
Kind of disappointed in how they turned out. I may use less almond extract too bc all I’m tasting is almond and flour.
Connie Cummings
These sound really good. I am going to Oregon for Thanksgiving and I think my granddaughter and I will make these.. I am excited to try these. Thank you for the recipe.
Beth Pierce
Thank you so much! Sounds like a wonderful time. What fun!
Martha Lawrence
What could I use instead of chocolate? Maybe nuts ? My husband loves cherries but no chocolate.
Beth Pierce
I would just use sliced, chopped or slivered almonds. I think they would be delicious!
Laurie
I rolled this into a log, refrigerated overnight and then sliced and baked according to directions. So good! I also substituted chopped dark chocolate for the chips as I like how it stays melty after baking. Great recipe! Might be an addition to our Christmas baking day…! Thanks!
Beth Pierce
Wonderful. So glad that you liked it. I like chocolate chunks too!!
Melva
Will these freeze well after baking?
Beth Pierce
Yes they can be frozen. Don’t forget to remove them from all packaging when defrosting or the condensation could ruin the cookies.
Shawna
How would these be if I rolled them in powdered sugar after baking?
Beth Pierce
You could always try a few but they might be a little too sweet. The maraschino cherries are pretty darn sweet.
Sandy
I found these not very sweet so I sifted powdered sugar over the hot cookies.
Lisa
I did not think they were sweet enough either—thanks for the tip.
Great recipe, though!
Mary B
Great idea, that was exactly what it needed. Thanks for the input
Beth Pierce
Sorry Dee not sure I understand what you are describing in your first sentence. Yes you are correct they are not overly sweet although the chocolate does bring out mild sweetness.
Kathy
Could the flour be substituted for gluten free flour? The butter for coconut oil ?
Beth Pierce
I am sorry I am not sure. I am not familiar with gluten free flour. I did find an interesting article on subbing coconut oil for butter.
Shari
I think a combination of almond flour, rice flour and a little reg flour will work that’s what I do with my banana nut bread
Asnunez
Yes. Just add 1/2 teasp. Xanthin Gum per 1 cup GF Flour and about 1/2 teasp. ACVinegar per 1/2 teasp. X-Gum.
Norma
How many cookies does it make?
Beth Pierce
22-26 cookies! Happy Baking!
Norma
Thank you, I will be making these.
Beth
Me too
Cindy
My batch made at least 40 cookies. They were good. Grown kids liked them.
Beth Pierce
Thanks for the heads up! I do have a tendency to roll by cookie balls a little large. Silly me! So glad that you liked them.
Barb
Will white chocolate work?
Beth Pierce
Yes it will! Happy baking!
Debr Mcdonaldld
We’re they soft after using an egg & baking soda? I like a soft cookie!!
Beth Pierce
I am not sure but I think so. Hopefully Jan will respond!
Veneta
Will be trying these. Will use semi sweet in half the dough and white chocolate in half. Know a dear friend who loves white chocolate and is not find of regular chocolate.
Beth Pierce
Gotcha! Well you have to try to improvise for a dear friend. That is for sure
Cathy
Can you freeze the dough thaw it and bake
Beth Pierce
Yes you can but wrap very well and thaw in the fridge.
Cathy
Beth thank you so much for answering my question
Patti
Thank you , you answered my question
Beth Pierce
My pleasure! Happy baking!
Steve
Wait, so no baking soda gets added? They don’t come out flat at all?
Beth Pierce
They are a shortbread cookie. Shortbread cookies do not have a leavening agent.
Linda
SUB 1/4 CUP CORNSTARCH FOR THE 1/4 CUP FLOUR FOR A MORE TENDER COOKIE.
sue
the pow
dered sugar already has cornstarch in it.
Sandy
Dominos does not have cornstarch
Cynthia Smith
Yes, Dominos contains cornstarch…all of the shelf powdered sugars do. It is listed as an anti caking agent.
Jeanette
Yes, Dominos does.
Amanda Savage
Pure icing sugar or as you americans call it powdered sugar does not have cornflour in it. Only icing suger mixture does.
Jeanette
Yes! WE AMERICANS!!! We the people of the United States of America! I thank God everyday that He chose to have me born in the greatest country of the world! I get a bit uppity if someone even hints at downing my America.
Me
https://www.walmart.com/ip/Domino-Confectioners-Sugar-4-lbs/35690426
If the picture comes up, you will see that it says WITH CORNSTARCH. It’s Dominos. An American brand, so the best. You foreigners need to realize not all brands are the same.