Bits of maraschino cherries float through these sugary cookies adding color, texture and flavor, in addition to the creamy chunk of chocolate placed in the middle.
Ingredients: 1 cup butter, softened, 1 cup sifted powdered sugar, 1/8 teaspoon salt, 2 teaspoons maraschino cherry liquid, 1/4 teaspoon almond extract, 2 1/4 cups all-purpose flour, 1/2 cup chopped maraschino cherries, raw or granulated sugar for rolling, milk chocolate kisses, unwrapped,(I used chocolate stars).
Instructions: Preheat oven to 325 degrees. Chop enough maraschino cherries to make 1/2 cup; set aside. In a large mixing bowl beat butter; add powdered sugar and salt, mixing well. Beat in cherry liquid and almond extract until combined. Gradually add flour and the chopped cherries.
Shape dough into 1-inch balls. Rolll in small bowl of raw or granulated sugar; place 2 inches apart on ungreased baking sheets. Flatten slightly with fingers to 1/2-inch thickness.
Bake in preheated 325 degree oven about 14 minutes or until bottoms are lightly browned. Remove from oven to heatproof surface and immediately place chocolate kiss (or star) in middle of each cookie. Transfer to wire racks to cool completely.
Makes about 4 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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