Cherry Kiss Cookies

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 teaspoons maraschino cherry juice
• 1/2 teaspoon almond extract
• 6 drops red food coloring, optional
• 2-1/4 cups all-purpose flour
• 1/2 cup chopped maraschino cherries
• 54 milk chocolate kisses, unwrapped

1. Preheat oven to 350u0b0. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.
2. Shape dough into 1-in. balls. Place 1 in. apart on greased
3. .
4. Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

butter, sugar, salt, maraschino cherry juice, almond, coloring, flour, maraschino cherries, milk

Taken from www.tasteofhome.com/recipes/cherry-kiss-cookies/ (may not work)