Prep 30 mins
Cook 12 mins
A beautiful little cookie for cookie trays and holidays. Very simple to make yet very elegant.
- 1 cup powdered sugar
- 1 cup butter or 1 cup margarine, softened
- 2 teaspoons maraschino cherry juice
- 1⁄2 teaspoon almond extract
- 3 -4 drops red food coloring
- 2 1⁄4-2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄3-1⁄2 cup maraschino cherry, drained, chopped
- 48 milk chocolate, candy drops or 48 chocolate stars or 48 Hershey chocolate kisses
- In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
- Lightly spoon flour into measuring cup; level off.
- Add flour and salt; mix well.
- Stir in cherries.
- If dough is too dry, add a little more cherry liquid until dough holds together when shaped.
- Shape dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheets.
- Bake at 350 degrees F for 10 to 12 minutes or until edges are just slightly brown.
- Immediately top each cookie with a chocolate candy, pressing down firmly.
- Remove from cookie sheets and cool.
I hate giving bad reviews but these cookies just weren't what I was expecting. I made them the first time for my son's Valentine's Day party and followed the exact recipe but they seemed dry and I couldn't taste very much cherry and I didn't really like the almond. So the 2nd time, I added more cherries, used butter instead of margarine, used vanilla instead of almond and rolled them in the red sugar as suggested. Still no cherry taste. I made them today for Thanksgiving and used even MORE cherries and I just can't get the flavor that I've been looking for. The cookie itself is good, it's just lacking the cherry flavor.
Even after adding vast amounts more cherry to the mixture, these didn't have a strong cherry taste to them and therefor the cookies were rather bland.
We make these in my family ever year for Christmas. We follow this exact recipe to a T. There are never any left. We fill the center with homemade chocolate ganache instead of kisses (after baking, make a small indentation in the center of the cookie and fill with the ganache ).