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