The Curvy Carrot

Blog is the New Black - Perfection! Thsee are so pretty, and I LOVE the matching plates. Yea, I noticed the details there. 😉

Georgia @ The Comfort of Cooking - My dad absolutely loves the combination of cherry and chocolate… I should make these for him sometime! They look absolutely beautiful, Shanon, and I love the plate that you used. Great job!

Mary @ Delightful Bitefuls - This look wonderful!!!

Mary xo
Delightful Bitefuls

jenny - i’ve been making these for years at christmas time….they are my husbands favorite!
btw-i always use the cherry cordial kisses!

Kerry - I love chocolate covered cherries so I know I would love these. They look amazing!

mak hop - I want to make these so badly, but I do not have a mixer with a paddle attachment.

mrsblocko - I made these for a bake sale and wrote about them here. They were a huge hit, even with my daughter who “doesn’t like cherries.” Thanks for sharing the recipe.

Mia - I have made these – they were freakin’ amazing. I had to make a second batch because I ate most of the first.

Denise Edwards - I just baked them and they are delicious as well as very pretty.

Arlene @ Flour On My Face - I love this recipe and also have been making them for years. I posted it on the Hersey site a couple of weeks ago.

Chris - I just made these. They came out well, but I thought they could of either used a longer bake time or a higher temperature.

Patty Gregory - I made these and they flopped…butter everywhere that came out of the dough in the oven…is one cup of butter or should it be 1/2 cup.

Ami - Made these for a cookie exchange. Unfortunately, they were a flop. Even though I added extra cherries, they were a bit bland and could have used more sugar, was the general consensus. They sure were pretty to look at though!

Miranda - I just made these and they flattened into puddles. My butter was room temp. Not sure what went wrong? I’m thinking maybe the added moisture from the chopped cherries?

Jenny - Great cookies! I made these today and they are just perfect- pretty and delicious! I love the shortbread. Thanks!

Julie D - We made these for our annual cookie plates for friends and neighbors and they were a big hit! I followed the recipe exactly, they turned out perfectly. The cookies stayed soft and were subtly sweet. My husband loved these so much that we’re making another batch for New Years.

Lisa S - re: the flattening…

it could be the butter. cookies with butter sometimes have trouble holding their shape. perhaps try a butter/margarine combo.

Also, you can press the kiss in before cooking. It starts to melt just the tiniest bit, but gets all soft and mushy throughout. Even when it cools back to room temperature, it’s like the chocolate molecules get rearranged and they are just smoother.

Linda - Must give these a try. Me & my kitchen love to bake up cookies all year round.

DeerPark Momma - I just made these cookies. I think they are very good, although mine weren’t as pink as those in the picture above. I think I will add 3tsp of cherry juice instead of 2, for more color and flavor. The batter was a little crumbly, but I kneaded the dough in my. Hand and then formed the ball. As far as people have problems with butter pooling…that sounds to me like too much bitter was used. Remember 1cup of butter is two sticks…not a pound (or four sticks).

Kiera - I added white choc chips to the dough and used a regular hershey kiss, delish! The only problem I ran into was they dough was a little runny.

Corinna Curry - Mmm! Made these tonight. They are so yummy!

deborah - how sweet especiialy for a girls birthday party—thx

Janna@littlemagnoliakitchen - These are so cute! I am having a chocolate craving right now…wish I had one of these already made! I will definitely be trying these out…thanks for sharing!

Brin de cuisine - Very yummy cookies !

Amber - I followed the instructions exactly. My batch didn’t tasted good at all. Mine looked just like the ones in the picture. Mine actually tasted like flour and it was def not good. I ended up throwing my batch away 🙁

Mitzi - Has anyone tried these with a substitute for almond extract? I am thinking about trying then with vanilla extract instead, since my daughter has nut allergies.

Sara - I just made these and they look delish! I added mini chocolate chips to mine because I do not care for kisses. Next time I would add more almond extract!

Mary - I was just wondering if these are suppose to have baking soda or powder because I do not see it listed in the recipe? That may make a difference in the way these bake (fluffy vs flat). Also you do not mention chilling the dough before it is baked but I have found this helps with cookie dough to maintain its shape or form while baking. What do you think? The cookies look fabulous and I can not wait to try them. Thanks for sharing and I also found these on Pinterest. Merry Christmas to you and yours!

Gwennie - I made these cookies tonight for my cookies exchange I’m hosting tomorrow. They turned out AMAZING! I found you on Pinterest! Thank you and Merry Christmas! 🙂

Danielle - These look WONDERFUL! I was wondering if I could substitute the maraschino cherries with candied cherries and some grenadine. I don’t have enough maraschino cherries on hand and I want to make these now, lol. I think I will try it out an let you know how it turns out. It may also help with sweetening up the dough for those that thought it was not sweet enough.

Mari - LOVE these! I made a double batch (made 56) cookies and then another single batch (it made 25). Made them for our annual Christmas Cookie exchange party ( we exchange 6 dozen cookies). They taste yummy, and the pink cherry color added with the chocolate kiss are perfect! And p.s. my dough was just right and not runny or crumbly, so tip is to follow the recipe exactly and drain your cherries.

Ashley - Made these with vanilla extract because I did not have almond on hand, they turned out SO tasty!

Cindy B. - I made these this weekend…I think they are terrific! I did sprinkle a little more granulated sugar on the last couple of batches just to sweeten them up a bit more. They look and tasete great and I will definitely be making them again!!

Sandy - I made these for Christmas gifts. They turned out beautiful and delicious. I used Cherry Cordial kisses and they made the dough a little sweeter for those of you who said they weren’t sweet enough.

Rebecca Bouranis - I am so making these for Valentine’s Day. Love the idea about the cherry cordial kisses but will make the original recipe before I make any changes. Thank you for posting.

Shelly - They’re in the oven now! So pretty. My kids will be excited to get these in their lunches tomorrow! 🙂 Thanks for the recipe! God’s Blessings!

C M - I substituted 1/8 teaspoon vanilla and 1/8 teaspoon maple plus a dash of red dye instead of the almond extract. It was yummy and had a bit more taste. I’ve made them both ways, this is better!

PT - I made these today for my preschool’s Valentine’s Party. They were a big hit and so easy to make. Following your tip about how bland the dough can taste, I rolled the dough in sugar and added an extra tsp of cherry juice. Next time I would add even more cherry juice, probably even some more chopped cherries, and I will definitely up the almond flavoring next time. I couldn’t taste that at all. It’s a great recipe, the flavors just need a little tweaking. They looked so festive, and the kids just gobbled them up. (I also looked around for the cherry kisses to put on top, but I couldn’t find them anywhere. I really want to try that some time!)

Shannon Crane - I made these cookies by substituting Vegan butter, unbleached flour and almost 1/4 cup mini chocolate chips. I added 4tsp of extra cherry juice and 4 tablespoons of almond milk because my dough was a little crumbly. I rolled them lightly in turbinado sugar before putting them in the oven. They came out great, my husband said they are one of his favorite cookies now. 🙂

Julie @ Sugarfoot Eats - Someone is using your pictures & taking credit it seems—or rather not giving you due credit….on their FB Pampered Chef Page. Just wanted to inform you!!

http://www.facebook.com/JamiPCKitchen

Joan - Hi Sandy
I have the Santa Whiskers recipe. E-mail me, I will be glad to give it to you.
quilter406@att.net

Elenna - I’ve been making these since 1995 found the recipe in Pillsbury holiday menus cookbook. Make them every year. They are my favorite.

Marie - Hello, I made these today as something different for my Christmas cookie trays. They are great added more juice, vanilla and almond, and extra cherries. I do agree the oven temp should be higher maybe 350 they took extra time to be done in the middle at 325.
Thank you Happy Holidays!!

Melissa - Wow! Thanks for the recipe! I made these tonight and the whole family was amazed at how incredibly delicious these are! My Walmart carries all natural maraschino cherries, and that made this recipe perfect fit us to add to the holiday baking list. Thanks for making us smile!

Manda - I made these for valentines day, with a few tweaks. I added more cherries (3/4 c) and more juice, and sprinkled some sugar before I rolled them because they were very sticky. They were fabulous!! Family loved them! I used dark chocolate kisses too, delish!! Great recipe!!

Maureen - I have made them a couple of times & they are a complete hit every time! M&M Mars is local and I try and use their products whenever possible so I have started using dark chocolate dove candy instead and they are delish!!

Terra - I just made these for an upcoming cookie exchange… mine totally didn’t turn out as beautiful as yours!! darn!! the dough was dry – but i added more cherry juice and used my hands to make the dough/balls …i also had to either increase temperature or cook for longer… and the kisses totally melted very quick into the cookie.. eating sorta warm was good cuz the melted chocolate helped with the dryness of the shortbread… cookie exchange isn’t for a few days – oh well! they will have to do! lol Thanks for the recipe!!

Jackie - Also forgot to say I have a trick for butter type cookies so they don’t fall flat use a paddle mixer creme butter when still cold and completely solid creme all the way then take bowl put back in the fridge for 10 minutes the mix rest of liquid ingredients. Once you get a set of cookies ready to go in the oven put the dough back in the fridge till your ready for another batch!!

yolanda - Not sure what went wrong for me. They came out flat. Not puffy at all. I did add a tsp of baking soda, that did not help I guess.the flavor was good but a flat cookie. I’m sad.

Rosemary M. - I baked these cookies for a Valentines luncheon, and they did taste like flour as one of the other comments indicated. I was disappointed, so I only made 1 batch. However, the day of the luncheon, the flour taste was not noticeable.

I do have one suggestion & that is to roll the cookie balls in sugar (I used raw sugar) rather than sprinkling w/sugar after flattening. The sugar stays on better.