Cherry Blossom Cookies
With maraschino cherries in the cookie dough and a Hershey kiss in the middle, these cherry blossom cookies are the perfect holiday treat.
Servings 40
Calories 108kcal
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- ¼ teaspoon salt
- 1 tablespoon maraschino cherry liquid
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all-purpose flour (315g)
- ¾ cup maraschino cherries, chopped
- ¼ cup granulated sugar for coating cookies
- 40 Hershey's kisses, unwrapped and frozen
Instructions
- In bowl of stand mixer, add the butter, sugar and salt and beat until light and fluffy, about 2 minutes. Add the maraschino cherry liquid and extracts and beat until incorporated. Gradually add flour mixture and beat until just combined.
- Now with a wooden spoon mix in the chopped cherries until just combined. Cover dough and chill for 30 minutes.
- Once ready to make preheat oven to 350°F. Line a baking sheet with parchment paper. Roll the dough into 1 inch balls and then dip each ball in sugar until completely coated. Place each ball 2 inches apart on baking sheet.
- Bake for 10-12 minutes or until the tops begin to slightly crack. Press a Hershey's kiss into each cookie. Transfer to cooling rack and allow to cool completely.
Notes
- Ensure the butter is at room temperature to achieve proper creaming and a smooth cookie dough.
- Use parchment paper so the cookies don't stick.
- Freeze the Hershey's kisses for an hour so they don't melt.
- Try different chocolate varieties for the center, such as dark chocolate or flavored truffles, to personalize the cookies.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 15mg | Potassium: 8mg | Fiber: 0g | Sugar: 7g