• Cooking Time: 9
• Servings: 48
• 1 cup powdered sugar
• 1 cup softened butter
• 2 tsp maraschino cherry liquid
• 1/2 tsp. almond extract
• 4 drops of red food coloring
• 2 1/4 cups all purpose flour
• 1/2 tsp salt
• 1/2 cup maraschino cherries, drained and chopped.
• about 48 milk chocolate candy cherry filled kisses, unwrapped
• Chopped pecans

1. Heat oven to 350 degrees.
2. In a large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
3. Add flour, salt and mix well.
4. Stir in cherries, Shape dough into 1 inch balls. Roll in chopped pecans and Place 2 inches apart on ungreased cookie sheets.
5. Bake at 350 degrees for 9 minutes or until edges are light golden brown.
6. Immediately top each cookie with candy kiss, pressing down firmly.
7. Remove from cookie sheets.

Adapted from the Pillsbury Best cookie cookbook .. I changed kiss to cherry filled kisses and added chopped pecans