Wednesday, December 19, 2012

Cherry Chocolate Kisses

I chose these cookies to make for my 2nd annual cookie exchange this year. I didn't put as much time into searching for the perfect cookie this year like I did last year.  I came across this recipe from one of those "The Best Christmas Cookie" pins.  I loved the cherry cookies I made last year, so I decided to stick with them again this year.  Loved the cherry pieces in this cookie but I didn't love my red fingers after chopping them.  There isn't anything I would change about this recipe.  They were delicious and not your typical Christmas cookie. 

Cherry Chocolate Kisses
Courtesy of The Curvy Carrot

Cherry Chocolate Kisses
Servings: approximately 36 cookies

1 cup unsalted butter, softened, but still cool*****very important!
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
36 milk chocolate kisses, unwrapped
1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
9.  Sprinkle each cookie with a little granulated sugar.
10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.
11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
12.  Transfer the cookies to a wire rack to cool completely.

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