I have been making this cookie for many, many years. It is a family favorite and even my friends look forward to getting these from me every Christmas. :-) Enjoy!!
Cherry Chocolate Kiss Cookies
1 cup powdered sugar
1 cup butter, softened (2 sticks)
2 teaspoons maraschino cherry liquid (I use 3 teaspoons because I like the cherry flavor!)
1/2 teaspoon almond extract (again, I use more about a teaspoon)
3 to 4 drops red food color
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup maraschino cherries, drained and chopped finely
About 48 milk chocolate candy kisses, unwrapped (in the pic above I used dark chocolate kisses)
- Heat oven to 350 degrees F. In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well. Add flour and salt; mix well. Stir in cherries. I refrigerate for about half an hour so the dough is easier to roll.
- Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
- Bake at 350 degrees F for 8 to 10 minutes or until edges are light golden brown. Immediately top each cookie with candy kiss, pressing down firmly. Remove from cookie sheets.
Source: Pillsbury: Best Cookies Cookbook: Favorite Recipes from America's Most-Trusted Kitchens