Cherry Chocolate Blossoms
  • 1 cup powdered sugar
  • 1 cup butter, softened
  • 2 tsp maraschino cherry liquid
  • 1/2 tsp almond extract
  • 3 to 4 drops red food color
  • 2 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 cup maraschino cherries, drained, chopped
  • 48 milk chocolate kisses
  1. Heat oven to 350 degrees. In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
  2. Lightly spoon flour into measuring cup; level off. Add flour and salt, mix well. Stir in cherries. If necessary for easier handling, cover dough and refrigerate one hour.
  3. Shape dough into one inch balls. Place two inches apart on ungreased cookie sheets.
  4. Bake for 10-12 minutes or until edges are light golden brown. Immediately top each cookie with a candy; press down firmly. Remove from cookie sheets and cool. Make about 4 dozen