Cherry Kiss Cookies
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
Reviews
As written, this cookie dough is too crumbly and dry. The 1" balls is too small for the choco kiss--just a little bigger of a ball makes a big difference. Just double the recipe and make them bigger. I agreed with the other reviewers who felt the flavor of the cookie was too mild/bland. Finally, I think using dark chocolate Kisses would be a good bet. It is a super cute cookie, just not reaching its potential. I did make some changes. I used 1 egg white, added more cherry juice, added some Amaretto, just trying to add moisture. If I were going to do this one again, I would just use mini choco chips and then it wouldn't matter as much if the cookie is bland because the choco would add a nice flavor note.
I made these for the first time today and I liked how easy they were. My complaint is they are super dry and not enough cherry flavor. I made a cherry glaze with amaretto and maraschino cherry syrup to pour on top. That seems to have added a lot to them.
These were very pretty on the tray and my husband and I ate so many of them. :) They were delicious. Love the cherry chocolate combination.
I made mine just as the recipe said, did not need any changes, They are colorful and taste great.
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.
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.
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
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.
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.
How fun! Just sweet enough. If you actually make them 1" in diameter, you will get at least 4 1/2 doz.