Sunday, February 19, 2012
Cherry 'Kiss' Cookies
1 cup butter, softened
1 cup powdered sugar
1⁄8 teaspoon salt
4 teaspoons maraschino cherry juice
½ cup chopped maraschino cherries
1/2 cup (or slightly more) toasted almond slices
48 Hershey chocolate kisses with almonds
Preheat oven to 325 degrees. Toast almond slices by spreading in a thin layer on a cookie sheet and baking for about 7 minutes or until slightly browned. (watch closely, you don't want to burn them.) Set aside.
In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour, the chopped cherries, and toasted almonds slices.
Roll dough into 1 inch balls and place on a parchment paper lined cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake about 10 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.