Cherry Kiss Cookies

I really wanted to make these Cherry Kiss Cookies for Christmas, but since we already had so many cookies in the house I decided to hold these over until Valentine's Day. And, what a perfect cookie to Fill the Cookie Jar for February!

I thought these were just the cutest cookie ever. And, while I do recommend using a Hershey's Kiss for them when you make them, I did use Hershey Hearts. The hearts were a little to much chocolate in my opinion. But, that didn't stop my husband for going crazy for them. We did have Truffle Kisses in the house at the time of my baking, and while they tasted fantastic on the cookie, they melted into a pile of chocolatey goodness. So, unless you are going for the cute factor, stick with the traditional Kisses! 

These are a perfect fun treat for your Valentine. If you want a little more of a cherry "pop" in the flavor, add another half teaspoon of the cherry juice. I think that would be really tasty.

If you are interested in joining Fill The Cookie Jar group on facebook, fill out the form that can be found at Fill The Cookie Jar. Each month we bake a different theme for the cookie.

We bake, we share and we enjoy our cookies!

Cherry Kiss Cookies

1 cup butter, softened
1 cup powdered sugar
2 teaspoon maraschino cherry juice***
1/2 teaspoon almond extract
4-6 drops red food coloring
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup maraschino cherries, chopped
36 Hershey Kisses, unwrapped

Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside. In large bowl, beat butter and powdered sugar. Once combined, add cherry juice, almond extract, and food coloring. Scrape down sides of bowl as needed. Gradually add flour, mixing until completely combined. Add chopped maraschino cherries, mix until cherries evenly distributed.

Using small cookie scoop, roll into 1" balls. Place on lined cookie sheets 2 inches apart.  Bake for 9-10 minutes, or until bottom of cookie is just turning golden. Remove from oven, and immediately press a Kiss into each cookie .  Cool on baking sheet for 2-3 minutes, then transfer to cooling rack.

** Add an additional 1/2 teaspoon of juice for more cherry flavor

Sources:  Platter Talk & Taste of Home

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