Blossom Cherry Cookies (Print Version)

# Ingredients:

01 - ½ cup maraschino cherries, chopped.
02 - 1 cup soft butter.
03 - 4 teaspoons juice from maraschino cherries.
04 - 1 cup powdered sugar.
05 - ¾ teaspoon almond extract.
06 - 2½ cups all-purpose flour.
07 - 1 bag chocolate kisses, unwrapped.
08 - 1 cup powdered sugar to make glaze.
09 - 1 splash water for the glaze.
10 - 1 teaspoon almond extract for glaze.

# Instructions:

01 - Cream together soft butter and powdered sugar until fluffy. Blend in almond extract and cherry juice.
02 - Stir in the flour gently until it’s just mixed. Toss in the chopped cherries and fold them in.
03 - Scoop up bits of dough to make small 1-inch balls. Press them lightly and pop them in the fridge for half an hour.
04 - Bake at 350°F for about 10-12 minutes. While the cookies are still hot, gently press a chocolate kiss into the middle of each one.
05 - Mix the glaze ingredients and drizzle over the cooled cookies for a pretty finish.

# Notes:

01 - Plant-based swaps work fine here.
02 - If the dough feels too dry, just add a splash more liquid.
03 - Too sticky? Sprinkle in a little extra flour.

Back