Cherry Thumbprint Kiss Cookies

• FOR THE COOKIES:
• 1/2 cups Butter, Softened
• 1 cup Sugar
• 1 whole Egg
• 1-1/2 teaspoon Vanilla Extract
• 2 cups Flour
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 Tablespoons Milk
• 1/3 cups Maraschino Cherries, Chopped
• 36 Hershey's Kiss Hugs, Unwrapped
• FOR THE FILLING:
• 2 Tablespoons Butter, Softened
• 3/4 cups Powdered Sugar
• 3 Tablespoons Milk
• 1/2 teaspoons Vanilla

1. Preheat oven to 350 F. Line two baking sheets with parchment paper or lightly grease. Set aside.
2. Beat together butter, sugar, egg and vanilla in a large bowl. In a small bowl, combine flour, baking soda and salt. Add dry ingredients into the butter mixture alternately with milk. Stir in chopped cherries.
3. Shape dough into one-inch balls and place them on the prepared sheets, spacing them about 2 inches apart. Gently press your thumb into the center of each cookie.
4. Bake for 8-10 minutes, or until edges have set. Remove from oven and let cookies rest on baking sheets for about 3 minutes (use your thumb and press the center of the of cookies again if necessary). Remove from cookie sheets and let them cool on a baking rack.
5. To prepare filling, combine butter, sugar, milk and extract in a bowl. Beat until creamy. Using a teaspoon, fill the dent in the top of each cookie with filling. Place a Kiss in the center and let filling set completely before storing.
6. Recipe adapted from Hershey's.com.

butter, sugar, egg, vanilla, flour, ubc, ubc, milk, maraschino cherries, filling, butter, powdered sugar, milk, vanilla

Taken from tastykitchen.com/recipes/desserts/cherry-thumbprint-kiss-cookies/ (may not work)