Most Amazing Christmas Cookie Ever!

Cherry Chocolate Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioner's sugar
1/8 teaspoon salt
1 tablespoon maraschino cherry juice
1/4 teaspoon almond extract
2 1/4 cup all purpose flour
1/2 cup maraschino cherries, finely chopped
1/3 cup granulated sugar for rolling cookies
36-48 Hershey's kisses, unwrapped


In the bowl of a stand mixer fitted with a paddle attachment, cream butter, confectioner's sugar, and salt together until light and fluffy. About 2 minutes.
Add cherry juice and almond extract. Mix until fully combined.
Slowly add flour, mixing at medium speed between each addition, until fully incorporated.
Mix in cherries until evenly dispersed and chill dough for at least 30 minutes.
Preheat oven to 325 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mat.
Form dough into 1 inch balls, roll in granulated sugar, and place 2 inches apart on baking sheet.
Bake for 12 minutes, remove from oven, squish Hershey's kiss onto the top of each cookie and return to oven to bake an additional 2-3 minutes until bottoms are lightly browned.
Transfer to wire rack to cool.
Eat as many as you possibly can while the kiss is still warm and melty.
Store in an airtight container for up to one week.

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Dec 7, 2012