These cookies are similar to Peanut Butter Blossoms, but are cherry cookies instead of peanut butter. I like to make them for Valentine's Day-- and call them Valentine Kisses. There are many variations-- you can use make the dough and use white or semi-sweet chocolate chips or use mini-kisses for smaller bite size cookies. The dough can be rolled in plain sugar, or red decorator sugar for an extra festive look.
- 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.