- Cooking Time:
- Preparation Time:
- 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
NotesA 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