A few weeks ago I got asked to bring some cookies to an event. I wasn’t sure what I should make. My schedule has been super crazy lately, so I knew I’d have to bake the cookies in advance. What’s something “new” (aka I haven’t baked it before) I could bring but still look cute? What’s something I could bake ahead of time, and freeze, and then bring?

My coworker Cari had an idea. She shared with me a recipe that she says her family always makes during the holidays – Cherry Chocolate Kisses! I did some googling and found quite a few similar recipes, online – and reviewed those to come up with these masterpieces. They were soft, delicious and so adorable! I’m definitely making them again.

Cherry Almond Chocolate Kiss Cookies

Here’s what you need:

• 1 cup butter, softened
• 1 1/4 cup powdered sugar
• 2 teaspoons juice from jar of maraschino cherries
• 3/4 teaspoon almond extract
• Few drops of red food color (optional)
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup maraschino cherries, drained and chopped
• Red sugar crystals for sprinkling on the cookies
• About 36 milk chocolate kisses, unwrapped

Here’s what you do:

1. Preheat the oven to 350 degrees.
2. In a large bowl, beat together powdered sugar, butter, cherry juice almond extract and food color. Cream together until blended well.
3. With the mixer on low, slowly add the flour and salt; mix well.
4. Add the chopped maraschino cherries.
5. Shape the dough into 1-inch balls. Roll in red sugar crystals. Place balls 2 inches apart on ungreased cooking sheets.
6. Bake the cookies until the bottoms are lightly browned, about 10 – 12 minutes.
7. Immediately top each cookie with a chocolate kiss. Remove from cookie sheets and cool.

Enjoy! They freeze well. And taste delicious!