- The cookies in the link are a beautiful pink color, mine are not. Pink would have been perfect for Valentines's Day. So I recommend that if your cookies stay white after mixing in the cherries, add a drop or two of red food coloring (or better yet, just add it while creaming the butter and sugar).
- Be sure to chill your dough. I put the bowl in the fridge while the first batch baked, and then put the baking sheet in the fridge for 5-10 minutes after I rolled the balls. It held a thumbprint shape better.
- Keep your balls small. Set a Hershey Kiss on the counter, it will help with perspective.
- Drain your cherries well, I pressed them between a couple paper towels.
- Chop the cherries. I kept mine a rough dice, maybe cutting each cherry into four pieces. I thought the mixer would break them up more, it didn't.
- I rolled them in granulated sugar, they might be prettier rolled in sanding sugar.
- Last note, these are fairly crisp once they cool off right out of the oven. They soften with time because the cherries have moisture in them. I think these are best eaten the day they're made-but that won't be a problem:@)
1 C butter, softened
1 C powdered sugar
1/8 tsp salt
2 tsp maraschino cherry juice
1/4 tsp almond extract
2 1/4 C A/P flour
10 oz jar maraschino cherries, drained reserving 2 tsp juice
granulated sugar for coating the cookies
36 Hershey's Kisses, unwrapped
- Chop the cherries, set aside.
- Mix butter, sugar and salt until creamy.
- Add cherry juice and extract, mix well.
- Add flour, mix well. Then mix in the cherries.
- Form dough into 1" balls and roll in sugar.
- Place on baking sheet 2" apart. Press your thumb into the center of each cookie until it's about 1/2" thick.
- Bake at 325 degrees for 12 minutes. Remove from oven, add a Kiss to each cookie, return to oven for 1-2 minutes more (until bottoms are lightly browned).
- Transfer to wire rack and cool completely.