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November 10, 2019

Recipe: Chocolate Cherry Kiss Cookies

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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.  πŸ€ΆπŸŽ„  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)

  1. 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.
  2. Shape dough into 1-inch balls.  Place 2 inches apart on ungreased cookie sheets.
  3. 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.
Yield:  4 dozen cookies (I usually only get about 40)

Adapted from:  Pillsbury: Best Cookies Cookbook: Favorite Recipes from America's Most-Trusted Kitchens


  1. Wow, this is nice. I love the color.

    1. Thank you! I always get compliments on how pretty they look. :-)


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