Cherry Chocolate Kiss Cookies - Valentine Kisses
- 1 cup butter, softened
- 1 cup powdered sugar, sifted
- 1/8 teaspoon salt
- 2 teaspoons cherry juice
- 1/4 teaspoon almond extract
- 2 1/4 cups flour
- 1/2 - 3/4 cup chopped or crushed maraschino cherry
- 1 cup granulated or decorator sugar (as needed)
- 12 ounces Hershey chocolate kisses (1 per cookie) or 12 ounces Hershey's Hugs chocolates (1 per cookie)
- Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
- Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
- Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
- Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
- Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
- Transfer to wire rack to cool.
butter, powdered sugar, salt, cherry juice, almond, flour, maraschino cherry, sugar, chocolate kisses
Taken from www.food.com/recipe/cherry-chocolate-kiss-cookies-valentine-kisses-300683 (may not work)