Cherry Kiss Cookies

Name: Cherry Kiss Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-1/2 dozen.
Ingredients: 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

Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin

Ingredients

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

Directions

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.
Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.
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.

Nutrition Facts

1 cookie: 85 calories, 5g fat (3g saturated fat), 10mg cholesterol, 51mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

Originally published as Chocolate Uncovered Cherry Cookies in Simple & Delicious December/January 2014

Reviews

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Average Rating:

dcscake_OH

Dec 5, 2018

I made mine just as the recipe said, did not need any changes, They are colorful and taste great.
mngirl123

Mar 27, 2018

I would add cherry extract next time as well, though I did add more cherry juice and more almond extract with a little more powdered sugar to compensate, it still wasn't quite flavorful enough. They are a great cookie, with great color appeal! - just a few tweaks and they'll be perfect! I will definitely be making them again.
Diane

Feb 7, 2018

Add 2 egg whites, another 1/4 cup flour, and 1 teaspoon baking soda. Otherwise they don't hold together and are not tender. Also, rolled in plain or red sugar looks nice.
MARY ANN

Feb 1, 2018

At first I gave this recipe 2 stars because the chocolate overwhelmed the flavor of the cookie. I substituted the chocolate kisses for maraschino cherries or a piece of almond. Wonderful! Wonderful! I received many compliments on the results. I usually bake close to 15 kinds of cookies during the holidays and CHERRY KISS will become one of my favorites
Patricia

Dec 18, 2017

This version of the recipe omits what I think is a critical ingredient: 2 tsp of cherry extract! I've made these cookies for the past couple years using a different recipe I found on-line. I couldn't figure out why this year's version tasted a bit bland, until I stumbled upon last year's left-over cherry extract in my spice cabinet. The maraschino cherry juice just doesn't pack the same punch. I've written the recipe down for future use so next year's batch will taste more like CHERRY and chocolate.
muffbear74

Dec 17, 2017

Don’t think these will ever replaace peanut butter blossoms in my heart, but they were a nice change of pace abd will look pretty on my Christmas cookie platter.
Romans623

Dec 17, 2017

How fun! Just sweet enough. If you actually make them 1" in diameter, you will get at least 4 1/2 doz.
njmarsh

Dec 16, 2017

Cookies were ok. Don't think I'll be making them again. Also don't know how you can get 54 cookies out of the amount of batter this makes. I only got 39 & I used a small cookie scoop.
cshattuck

Dec 8, 2017

The cookies were very good, loved the sweetness of them some people must not have taste buds.
LauraManning

Feb 17, 2017

Good and very pretty! Might try with dark chocolate kisses next time.