Cherry Kiss Cookies

In my family, these are typically made around Christmas, but I just KNOW they would be good year-round. Something about the little chunks of chewy cherry along with the buttery cookie base and chocolate is a killer combo. I think they are best about 10 minutes after the kiss is placed on top so it’s all gooey and melty and delicious. Enjoy with a tall glass of milk.

Ingredients:

  • 1 cup unsalted butter, softened

  • 1 cup powdered sugar

  • 2 tsp Maraschino cherry liquid

  • 1/4 tsp almond extract

  • 1/8 tsp salt

  • 2 1/4 cups all purpose flour

  • 1/2 cup chopped Maraschino cherries

  • Granulated sugar

  • 1 bag Hershey kisses, unwrapped

How to make:

  1. Preheat oven to 325 degrees.

  2. Mix butter, powdered sugar, cherry liquid, and almond extract in a large bowl. Add salt, flour, and chopped cherries. Make sure not to over-mix (I like to fold the cherries in).

  3. Roll dough into 1 inch balls and flatten to 1/2 inch with the bottom of a glass dipped in granulated sugar.

  4. Bake cookies for approximately 12 minutes or until slightly brown on edges.

  5. Press kiss into cookie upon removing from oven.

Annie Muske