Description
Wonderfully cute, these cherry chocolate kiss cookies are the perfect holiday treat. The secret to their flavor? Cherry juice.
Ingredients
- 1 cup (224g) unsalted butter, room temperature
- 1 cup (115g) powdered sugar
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 tablespoon maraschino cherry juice
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 6 drops red food coloring, optional
- 2 1/4 cups (293g) all-purpose flour
- 3/4 cup chopped maraschino cherries
- 30 milk chocolate kisses
Instructions
- Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
- Add the butter and powdered sugar to a large mixer bowl and beat on medium speed until well combined and smooth.
- Add the egg yolk and mix until well combined.
- Add the salt, cherry juice, almond extract, vanilla extract, and food coloring and mix until combined, scraping down the sides of the bowl as necessary.
- Add the flour and mix just until the dough comes together. Stir in the chopped cherries.
- Make scoops of 1 1/2 tablespoons of cookie dough and roll them into balls. Place on prepared cookie sheet about 2 inches apart.
- Bake for 8-10 minutes or until the edges are lightly golden. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Transfer to a cooling rack to cool completely.
Notes
- To store. These cherry blossom cookies should be stored in an airtight container, away from the heat, for up to 5 days. If you refrigerate them they can last up to a week, just make sure to keep them away from onions and other foods with strong odors. Leave them at room temperature before eating them so they can soften up a bit.
- To freeze unbaked cookies. If you’d rather make the dough in advance but bake the cookies later, you can freeze the balls of dough for 30 minutes, and then place them in a freezer-friendly bag or container. Freeze for up to 3 months. When you’re ready to bake, arrange them on the baking sheet and let them thaw for 15 minutes. Bake for 15-20 minutes, keeping an eye on the oven.
- To freeze baked cookies. Flash freeze them for about an hour, then layer them with parchment paper in an airtight container, or add them to a freezer bag. They should freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 141
- Sugar: 8.5 g
- Sodium: 53.4 mg
- Fat: 7.9 g
- Carbohydrates: 16.3 g
- Protein: 1.5 g
- Cholesterol: 23.3 mg
