Cherry Chocolate Kisses

The peanut butter blossoms are the cookies I always thought of when using chocolate kisses. It was only a couple of weeks ago I spotted this recipe on Pinterest and realized this would be so much better (and prettier) for my Christmas cookie boxes. The idea of a cherry flavored cookie with a little bit of chocolate on top sounded very new and exciting to me. It led me to look up even more variations of this type of cookie, but I ultimately decided on trying this one and saving the others for another time.

They were very simple to make. I made the mistake of putting them down on parchment paper instead of just the cookie sheet when the recipe clearly said “ungreased cookie sheet”. This caused my cookies to spread out a little more than they should have, but they still looked very nice, especially when they were all in a big pile of chocolatey cherry goodness. I had to give one a try before sticking them in the freezer. If you like maraschino cherries and you like chocolate, this is such a good combo. You can roll them in red colored sugar instead of regular granulated white sugar to make them look even more festive!

Rating 5/5

 

Cherry Chocolate Kisses

Oven Temp: 350°F

Cooking Time: 10-12 minutes

 

1 cup (2 sticks) unsalted butter, softened

1 cup sifted powdered sugar

1/8 tsp salt

2 tsp maraschino cherry liquid

1/4 tsp almond extract

2 1/4 cup all-purpose flour

1/2 cup chopped maraschino cherries

white sugar for rolling

48 chocolate kisses, unwrapped

 

Preheat oven to 350°F. In a large mixing bowl, beat butter until fluffy. Add the powdered sugar and salt; combine. Beat in cherry juice and almond extract, scraping the sides of the bowl.

Slowly beat in flour until just combined. Stir in chopped cherries. Cover and refrigerate for one hour.

Using a cookie scoop or spoon, shape dough into 1-inch balls, rolling them in white granulated sugar to coat. Place each ball of dough about 2-inches apart on an ungreased cookie sheet and flatten with the bottom of a drinking glass.

Bake for 10 to 12 minutes or until edges are light golden brown. Immediately press a chocolate kiss into the center of each cookie while they are still hot. Transfer to wire rack and allow to cool and chocolate to set overnight (or place them in the freezer for about 20 minutes to speed up the hardening of the chocolate). Store in an airtight container.

Found the recipe here.

Enjoy.

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