Ingredients for Chocolate Cherry Kisses
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon salt
- Liquid
- 1 teaspoon almond extract
- All Purpose Flour
- Maraschino Cherry
- 1/2 cup granulated sugar
- Hershey Chocolate Kisses
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How to Make Chocolate Cherry Kisses
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (about 30 seconds with an electric mixer).
- Beat in the salt until just combined.
- Add the cherry juice and almond extract; beat until well combined.
- Gradually add the flour, beating until just incorporated. Be careful not to overmix.
- Gently fold in the drained chopped cherries.
- Roll the dough into 1-inch balls.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- In a small shallow dish, combine the cherry juice and granulated sugar. Dip a glass into the mixture, then gently flatten each cookie ball using the sugared glass.
- Bake for 12-14 minutes, or until the bottoms are lightly browned. Keep a close eye to avoid burning.
- Optional: While the cookies are still warm, gently press a chocolate kiss onto the top of each cookie.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
15g
Carbs
3g
