How pretty and festive are these?
Maraschino cherries are the perfect addition to a basic shortbread thumbprint cookie. Combine that with the chocolate kiss on top…..and you have WOW!
Cherry Chocolate Kisses
1 C unsalted butter
1 C confectioners sugar
1/8 tsp salt
2 tsp maraschino cherry juice
1/2 tsp almond extract
2 1/4 C all-purpose flour
3/4 C maraschino cherries, chopped
36 milk chocolate kisses, unwrapped
Preheat oven to 325 °.
Cream butter with an electric mixer. Gradually add confectioners sugar, salt, cherry juice and almond extract until combined. Slowly add flour until dough forms, then add cherries. Place one inch balls of dough on a cookie sheet and gently press the center of each cookie with your thumb until the cookie is about 1/2 inch thick.
Bake the cookies about 14 minutes until the bottoms are lightly browned. When removed from the oven, press a chocolate kiss into the center of the cookie. Transfer to a cookie rack to cool.