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Cherry Chocolate Kisses

Barb Brader

Cherry Chocolate Kisses

1 cup unsalted butter, softened, but still cool
1 cup powdered sugar
1/8 tsp. salt
2 tsp. maraschino cherry juice
1/4 tsp. almond extract
2 & 1/4 cups all-purpose flour
1/2 cup maraschino cherries (chopped)
36 milk chocolate Hershey Kisses
Granulated sugar, for sprinkling on the cookies.

1. Preheat oven to 325 degrees.
2. In large bowl, beat butter at medium speed until creamy. (About one minute)
3. Reduce speed to lowest setting, and slowly add the powdered sugar and salt.
4.  Add maraschino cherry juice and almond extract until combined.
5. With mixer still on low, slowly add the flour. Scrape down sides of bowl, if needed.
6. Increase mixer speed to medium, and add the chopped maraschino cherries.
7. Shape the dough into 1-inch balls, and place the balls onto baking sheet, approximately 2 inches apart.
8. Using your thumb, gently press the center of each cookie until it is about 1/2-inch thick.
9. Sprinkle each cookie with a little granulated sugar.
10. Bake the cookies for 14 minutes, until bottoms are lightly browned.
11. Once removed from oven, immediately press a Hershey Kiss into each cookie’s center.
12. Transfer cookies to a wire rack to cool completely.

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