Venice High School Cherry Butter Cookies

Venice High School Cherry Butter Cookies

bakinfool 0

"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!"

Ingredients 30 m {{adjustedServings}} servings 160 cals

Serving size has been adjusted!

Original recipe yields 42 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
Tips & Tricks
Gluten-Free Peanut Butter Cookies

These 5-star cookies have big peanutty taste and zero gluten.

Peanut Butter Cup Cookies

Combine chewy cookies with peanut butter cups for a real treat.

Rate recipe

Your rating


Reviews 59

  1. 69 Ratings


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!


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 must watch cookies closely, I've found that once there is a light brown tinge, the time is right. The cookie's thickness will also affect baking times and textures. My avg is around 12-15 minutes, 17 minutes is too long, but of course all ovens are different. Lastly, sifted flour is vital. Regular flour makes it heavy and crumbly. That being said, this is one of my all time favorites. Rich, buttery and oh so good. I always end up adding much more cherries and walnuts than the original recipe calls for: usually up to 1c each, and I chop of the cherries very fine so that they are more evenly distributed. Every Christmas I get asked to make these.


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!