Cherry Kiss Cookies
These Cherry Kiss Cookies are sweet cherry almond cookies with a chocolate Hershey kiss in the middle.
If you’re looking for a great addition to your Christmas cookie plates, these Cherry Kiss Cookies are for you!
CHERRY KISS COOKIES
How’s it going? Are you ready for Christmas? I want to encourage you to let it go. Let go of anything else you don’t HAVE to do. Do it next year. Promise me you will.
Relax with your family. Go on a Christmas light scavenger hunt. Make hot chocolate and watch the Polar Express. Simple, easy memories.
I practicing what I preach. I had an offer for a project that would be due the end of the this week. It paid well but I knew it would stress me out and take away from my family so in my gut I knew I had to say no.
You know how you know you made the right decision? Immediate relief. Immediate confirmation that I made the right choice.
I know this feeling but I also know the other. When I’ve said yes to something that I shouldn’t have and have instant regret. I feel a huge weight added to my life and everything feels chaotic and cluttered.
You got this. Let it go. Sing it Elsa.
One thing I’m not letting go is my holiday baking. It doesn’t stress me out. It’s like brushing my teeth. Something I just do. Except with my kids.
When I asked my husband what his ideal Christmas goodie plate looks like he said, “Snowball cookies, sugar cookies, some kind of fudge, peanut butter cup cookies, and divinity.”
These Cherry Kiss Cookies are a twist on those old school peanut butter blossoms. Cherry Cookies are nothing new here. I love the almond, cherry, chocolate flavor combo and these are melt in your mouth delicious!
If you love these Cherry Kiss Cookies, you’ll love these cookies:
Cherry Kiss Cookies
- 1 cup butter softened
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons maraschino cherry juice
- 1 teaspoon almond extract
- 6 drops red food coloring optional
- 2-1/4 cups all-purpose flour
- 1/2 cup chopped maraschino cherries
- 30 milk chocolate kisses unwrapped
Preheat oven to 350° and line a baking sheet with parchment paper. In a large bowl, beat butter, powdered sugar and salt until fluffy. Beat in cherry juice, almond extract and food coloring. Gradually add in flour and mix until combined. Stir in cherries.
Roll dough into 1-inch balls and place on the prepared baking sheet.
Bake 8-10 minutes or until bottoms are light brown. Press a Hershey kiss immediately into the center of each cookie. The edges will crinkle. Let cookies cool on the baking sheet for a couple minutes before removing to a cooling rack.
Source: Taste of Home