Description
These sweet Cherry Kiss (Cherry Blossom) cookies are like chocolate covered cherry in cookie form! They melt in your mouth!
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1 (10- ounce) jar maraschino cherries, cherries chopped and juice reserved
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 few drops pink food coloring
- 2 1/4 cups all-purpose flour
- 40 unwrapped Hershey’s Kiss Candies
Instructions
- Preheat the oven to 325°F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with paddle attachment mix butter and powdered sugar on medium speed until smooth.
- Add salt, 1 tablespoon of cherry juice, almond extract, vanilla extract, and 2 drops of pink food coloring. Mix until combined, scraping sides of bowl as necessary.
- Turn the mixer to low and add flour, mixing until dough just comes together.
- Stir in the chopped cherries.
- Using a small (1 1/2 tablespoon) cookie scoop, portion out dough and roll into balls. Place on the prepared cookie sheet 2- inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Immediately press the candy kiss into the center of each cookie.
Notes
Transfer to a wire rack to cool completely. Store airtight at room temperature for up to 3 days.
