Cherry Kiss Cookies

Recipe Source:
www.thekitchenismyplayground.com

• 1 c. butter, softened

• 1 c. confectioners’ sugar

• 1/2 tsp. salt

• 2 tsp. maraschino cherry juice (from the jar of cherries)

• 1/2 tsp. almond extract

• 6 drops red food coloring (optional)

• 2 1/4 c. all-purpose flour

• 2/3 c. chopped maraschino cherries

• about 30 Hershey’s chocolate Kisses, unwrapped

In a large mixing bowl, beat butter, confectioners’ sugar, and salt on low speed until blended. Increase to medium speed and cream until light and fluffy, about 2 minutes.

Beat in maraschino cherry juice, almond extract, and food coloring (if using). Then on low speed, beat in chopped maraschino cherries. Gradually, on low, beat in flour until just combined.

Scoop and shape dough into 1-inch balls (with about 1 & 1/2 tablespoons of dough for each). Place on ungreased cookie sheets, about 2 inches apart.

Bake at 350° for 8 to 10 minutes, or until bottoms are just starting to turn light golden brown.

Remove pan from oven and immediately place a Hershey’s Kiss in the center of each cookie, pressing down just slightly. (Cookies will crack slightly around the edges.)

Cool on pan for 2 minutes. Remove to a cooling rack to cool completely.