Cherry Kiss Cookies Recipe
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon salt
- 2 teaspoons maraschino cherry juice
- 1/2 teaspoon almond extract
- 6 drops red food coloring, optional
- 2-1/4 cups all-purpose flour
- 1/2 cup chopped maraschino cherries
- 54 milk chocolate kisses, unwrapped
- 1. Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.
- 2. Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.
- 3. Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4-1/2 dozen.
1 cookie: 85 calories, 5g fat (3g saturated fat), 10mg cholesterol, 51mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
Reviews for Cherry Kiss Cookies
"Good and very pretty! Might try with dark chocolate kisses next time."
"These cookies were easy to make for a Valentine's Day party I was going to. The only thing I found is that I needed to bake them longer than the recipe called for. I used milk chocolate kisses, cookies and cream kisses, and maraschino cherry halves for the middle, to give the cookies some variety on a plate. My husband loved these cookies! I will make them again."
"I make these Cherry Kiss Cookies and they weren't all that great. They weren't very sweet enough. The idea was great. If I try this again I will make a sugar cookie and cherry to it."
"I've made cherry kiss cookies for years (and years -- and YEARS). They're a family favorite. I have the recipe chicken-scratched down, and when a friend asked about it, I looked it up and referred her to this website. Then, when I went to make them this year, I also used this site. It just seemed easier. At the time. It. Was. Not. My cookies melted. I've never seen these cookies turn out wrong before. In fact, I've added more cherries, more almond extract, etc. and otherwise tweaked the recipe and still never had a problem, but melting? Like the wicked witch? I complained about it online, and lo and behold, my friend with whom I shared the recipe said the same thing happened to her. Now I felt terrible for giving her an awful recipe!I ended up going back over the original recipe (which I'd also copied down from a website but a different website) with a fine-toothed comb to see what was wrong. It turns out, the recipes were identical in every way but one: My original required the cherries to be drained. This one does not. That tiny change apparently is enough to wreak havoc with the cookies. I suppose all the excellent ratings are from people smart enough to fully drain the cherries and pat them dry before putting them in the dough, but I clearly was not. And those wet cherries destroyed a full batch of cookies. I ended up making a whole new batch from the old recipe, which, of course, turned out fine.Yes, I should have known automatically to drain the cherries, but I only make this recipe once a year at Christmas. It would have been nice to have the recipe written with each instruction detailed carefully so that even dummies like me would know and so that people's cookies wouldn't melt the second they were put in the oven. It was truly a tragedy. Maybe not for people who'd never tried the cookies, but for anyone who knew how good they were ... yes, it was a tragedy. So no, I'm not rating this with five stars. If you want a recipe to turn out, you need to include ALL the steps. Not just most of them."
"These turned out great. Taste good too. They look very pretty on a plate of goodies."
"This recipe was a huge hit! I ended up making two double batches. Recipe is definitely a keeper!"
"good cherry taste. looked great on a cookie platter."
"I absolutely LOVED these - they were a big hit with family, friends & co-workers. I'm not a huge fan of chocolate kisses in cookies, so I did substitute them using 1/2 cup of white chocolate chips, and flattened the cookies with the bottom of a glass before baking. The dough recipe is just perfect though. If the dough is too dry, keep adding a little bit of maraschino cherry juice until you can form a ball that holds together. DELICIOUS -- This is a WINNER!"
"I made your cookies today. I read the receipe several times. There are no eggs in this receipe. I followed direcrions and my cookies are dry. Tasty but dry"
"My mom and I tried these for the first time this year. I would make them again. They were very simple to make and look great! They are something different from the traditional peanut butter blossoms. The only thing that I would change next time is adding more cherries or cherry juice. Maybe even trying a splash of cherry extract to add more flavor to the cookies. We will plan on making them again next year!"
"I added these "kiss" cookies to two of my family's other favorite "kiss" cookies--peanut, & chocolate-orange. These are now their No. 2 favorite "kiss" cookie & they've requested it again next Christmas. I thought the cherry flavor was rather weak, so next time I'll double the amount of almond extract & see if that intensifies it a bit. The chocolate & cherry combination reminded me of chocolate covered cherries!"
"Just made these and they came out awesome! Only suggestion I would make is to refrigerate the dough for 5-10 minutes before rolling and keep in fridge in between batches so it's easier to work with. I didn't get 54 cookies, but still got 3 dozen . Definitely will make them again!"
"yummy! They taste like shortbread. I had to give some away because I couldn't stop eating them!."
"Very easy and taste great. I guess I made mine to big though, because I only got 30 instead of 54!"