these are to die for!!!
Ingredients:
Yield:
24-36
cookies Units: US | Metric
1 cup butter, softened
1 cup powdered sugar, sifted
1/8 teaspoon salt
2 teaspoons cherry juice
1/4 teaspoon almond extract
2 1/4 cups flour
1/2-3/4 cup chopped or crushed maraschino cherry
1 cup granulated or decorator sugar (as needed)
12 ounces Hershey's chocolate kisses (1 per cookie) or 12 ounces Hershey's Hugs chocolates (1 per cookie)
Directions:
1 Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
2 Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
3 Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
4 Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
5 Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
6 Transfer to wire rack to cool.
1 Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
2 Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
3 Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
4 Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
5 Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
6 Transfer to wire rack to cool.
