Cherry Chocolate Kiss Cookies - Valentine Kisses
photo by HawaiiJenR
- Ready In:
- 1hr 14mins
- Ingredients:
- 9
- Yields:
-
24 cookies
ingredients
- 236.59 ml butter, softened
- 236.59 ml powdered sugar, sifted
- 0.61 ml salt
- 9.85 ml cherry juice
- 1.23 ml almond extract
- 532.32 ml flour
- 118.29-177.44 ml chopped or crushed maraschino cherry
- 236.59 ml granulated or decorator sugar (as needed)
- 340.19 g Hershey chocolate kisses (1 per cookie) or 340.19 g Hershey's Hugs chocolates (1 per cookie)
directions
- 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.
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