Tuesday, December 18, 2012

Cherry Chocolate Kisses

This is going on my list of Christmas baking.  Every year I try to add something new and this year these Cherry Chocolate Kisses have made it to the list.  I found this cookie on Pinterest.  I have a few things from Pinterest that didn't turn out at all (like the mac and cheese in a cup)  but this one is a keeper!  They turned out just fabulous and were so easy to make.  They are basically a shortbread cookie with cherries added to the dough and you can whip them up in no time. Just make sure when you add the kisses when the cookies come out of the oven let them cool completely until they harden again, 'cause one little touch and they loose their form.  Come on, cherries and chocolate?  What's not to love! 

Cherry Chocolate Kisses

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.
Servings: approximately 36 cookies

Adapted from The Curvy Carrot


  1. I can't WAIT to make these!! SO good! As you know, Emma went bonkers for them after you sent some home for us. Definitely being added to my Christmas baking list :)