Cherry Kiss Cookie (Printable Version)

Buttery cookies with maraschino cherries and chocolate kisses offer a delightful, sweet bite.

# What You'll Need:

→ Cherries

01 - 3/4 cup finely chopped maraschino cherries, drained (reserve 1 1/2 tablespoons juice)
02 - 1 1/2 tablespoons maraschino cherry juice, reserved from jar
03 - 2 tablespoons all-purpose flour for coating cherries

→ Dry Ingredients

04 - 2 cups all-purpose flour for dough
05 - 1/2 teaspoon salt
06 - 1/4 cup granulated sugar for rolling

→ Wet Ingredients

07 - 1 cup unsalted butter, softened to room temperature
08 - 1 cup sifted powdered sugar
09 - 1/2 teaspoon almond extract
10 - 1/2 teaspoon vanilla extract
11 - 4 to 6 drops red food coloring (optional)

→ Topping

12 - 36 Hershey’s Kiss milk chocolate candies

# Step-by-Step Guide:

01 - Preheat oven to 350°F and line two large baking sheets with parchment paper.
02 - Drain maraschino cherries, reserving 1 1/2 tablespoons juice. Pat cherries dry and finely chop them.
03 - Toss chopped cherries with 2 tablespoons of all-purpose flour to prevent clumping in dough. Set aside.
04 - In a separate bowl, combine 2 cups all-purpose flour and salt. Set aside.
05 - Beat softened butter and sifted powdered sugar on medium speed for 1 to 2 minutes until smooth and fluffy.
06 - Incorporate reserved cherry juice, almond extract, and vanilla extract into the butter mixture. Beat until fully combined.
07 - Gradually add the flour and salt mixture to the wet ingredients, mixing on low speed until dough forms. Dough will be stiff.
08 - If desired, add 2 to 3 drops red food coloring to dough, mixing to combine. Add 1 to 2 additional drops to reach pink hue.
09 - Using a rubber spatula, gently fold the floured chopped cherries into the dough until evenly distributed.
10 - Scoop dough with 1 tablespoon measure, roll into smooth balls, then lightly coat in granulated sugar before placing on baking sheets spaced 1 1/2 to 2 inches apart.
11 - Bake in the center of the oven for 10 to 12 minutes, until bottoms are lightly golden.
12 - Remove from oven and immediately press one Hershey’s Kiss gently into the center of each warm cookie.
13 - Allow cookies to cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.

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