Butter Buds

I found this handwritten recipe in an old cookbook belonging to my mother. It is identical to this one as posted by Steph. This recipe goes back to the 50's and she always made them when we were kids, especially at Christmas. I followedbthe recipe exactly but the dough mix was very moist and sticky, so hard to manipulate. I ended up adding extra flour (I had used Cake & Pastry Flour) to the batter until it was dry enough to handle without it sticking all over my hands. I was then able to roll them into balls, press the middle with my finger, add the cherry halves and bake. My mom's recipe said to bake in a "moderate" oven until light brown. Everything I checked said that moderate would be 350f. I thinknthis may have been too high as the bottoms were light brown but seemed a bit undercooked when I checked them after 30 minutes. I turned the oven down to 300f and cooked them for another 10 minutes. They came out a light brown and taste "ok" but not the texture I expected. I remember them being like a light shortbread texture. Not sure if I did something wrong but the biggest challenge was getting the dough dry enough to work with it. I would appreciate any feedback anyone might have on this. Thanks!!