Cherry Chocolate Kisses
1 cup powdered sugar
1 cut margarine or butter, softened
2 teaspoons maraschino cherry juice (a 6 oz jar works fine)
1/2 tsp almond extract
Few drops of red food coloring (I added a little smear of red icing paste)
2 1/4 cups flour
1/2 tsp salt
1/2 cup maraschino cherries, drained and chopped
48 chocolate kisses, unwrapped (you probably won't need 48
Heat oven to 350 degrees. In large bowl, combine powdered sugar, margarine/butter, cherry juice, almond extract and food coloring; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Add cherries; mix well. Form dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned around edges. Immediately top each cookie with chocolate kisses. Remove from cookie sheets.
The chocolate kisses become soft and it takes awhile for them to firm up again.
Yield: 48 cookies (or so they say
Pairs Well With
A yummy cookie recipe perfect for Christmas, Valentine's or just because. In an international grocery store, I recently found cherries other than the typical red maraschino and the green mint. They also carried blue and yellow. Wouldn't a variety of cookies made of these colors make a nice cookie tray for Easter?
The recipe says it makes 48 cookies. I only got 26 cookies. Some of the cookies I made were too big and, sure, I ate some of the dough, but I don't think I would have gotten 48 cookies! I didn't eat that much dough!
Note: This recipe does NOT contain eggs.
Source: I believe this is a Pillsbury recipe