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This recipe is the same as Recipezaar #201338, and is from the Cuisine at Home HoIiday Cookies Magazine. The cookies pictured in the magazine are about 3 inches in diameter, and the tops have wide chocolate streaks running through the powdered sugar coating. They're not a crisp cookie. The texture is soft, slightly chewy or fudgy, but not cakey. I used mini chips because I didn't want the larger chocolate chips to dominate the texture of the cookie, and substituted finely chopped crystallized ginger for the cherries to add a bit of spice to the cookies. These freeze beautifully. They only stay fresh for a day or two at room temperature. My yield was only 17 cookies that were approximately 2 1/2 to 3" in diameter.
Made without the cherries altogether, and with probably twice as many chocolate chips (perhaps too many? hard to keep them in the dough). Amazing amazing amazing! Such a hit! I love that they don't take much butter. Doubling the recipe next time!! Yum!!
Wonderful cookies. For me the count was a bit off, I got 22 cookies that I made about 1 inch in size. They didn't spread as I had expected them too but remained in balls. I used Splenda in the dough as well as for rolling, I'm not sure if the Splenda caused them not to spread but it really doesn't matter to me at all. They are simply delicious little mouthfuls no matter what final shape they have. My cherries are *really* dry and I soaked them in hot water while I worked on the cookies. After removing the cherries I used the remaining cherry water to dissolve the coffee. These will be a hit whenever they are made as well as a favorite on the Christmas cookie trays. Made for Photo Tag.
I was extremely dissappointed with the appearance of these. Nothing like photo! Made exactly as stated. They did not rise and crinkle but instead spread all over cookie sheet. I have been baking over 40 yrs and I have never made a recipe where the sugar was mixed with the flour. The taste was very good but it came out so ugly I would not use this particular recipe again.