Cherry cookies may not be something you’re used to making, but definitely give this cookie a try! With the flavors of a chocolate-covered cherry, these cookies are a treat.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:30–36 cookies 1x
Category:Bakery
Ingredients
Scale
1 (10-ounce) jar stemless maraschino cherries
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
2 1/4 cups all-purpose flour
1/4 teaspoon almond extract
2–3 drops liquid red food coloring
1/4 cup granulated sugar
1 (12-ounce) bag milk chocolate kisses
Instructions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Drain the maraschino cherries, reserving 1 tablespoon of the cherry juice from the jar. Coarsely chop the cherries–you should have about 1 cup chopped cherries.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until smooth, then add the confectioners’ sugar and beat until light and fluffy, about 3 minutes. With the mixer on medium-low, gradually add the flour, scraping down the bowl once, until all the flour has been absorbed. With the machine running, add the almond extract and just enough red food coloring to make a medium pink dough. Fold in the chopped cherries by hand.
Pour the granulated sugar into a small bowl. Using a cookie scoop, shape the dough into 1-inch balls and roll them in the sugar. Place on the baking sheets about 2 inches apart and press lightly with the bottom of a glass or measuring cup to make 1½-inch rounds. Bake for 12 to 15 minutes, until firm and the bottoms just begin to brown.
Cool on a wire rack for 2 minutes. Then press one milk chocolate kiss in the center of each cookie. Cool completely before moving or storing. Serve.
