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Feb 12, 2012

Cherry Chocolate Kiss Cookies

Cherry Chocolate Kiss Cookies
These are the PERFECT cookie to make for Valentine's Day that is just around the corner!

·                  1 cup of softened unsalted butter
·                  1 cup of powdered sugar
·                  1 tbsp maraschino cherry juice
·                  3/4 tsp vanilla extract
·                  2-3 drops of red food dye (optional)
·                  2 1/4 cups of flour
·                  1/8 tsp salt
·                  1/2 cup of maraschino cherries, chopped up
·                  White sugar, to roll the cookies in
·                  36 chocolate kisses

Beat the butter with a mixer until creamy and smooth. Add the powdered sugar, maraschino cherry juice, vanilla extract, and red food dye (if using); beat with a mixer until smooth. Mix the flour and salt together then pour in batches into the dough. Mix with the beater, making sure to wipe the sides of the bowl with a rubber spatula. Add the cherries and mix well with spoon. Place the dough into the refrigerator for 15-30 minutes.

Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.

Roll the cookie dough into small balls then drop into a bowl of sugar; roll to coat evenly. Place the balls on the cookie sheet about 2 inches apart; press your thumb down in the center of the cookie gently. Repeat.

Place into the oven and bake for 13-14 minutes. Remove them from the oven and immediately place a kiss in the center of each cookie. Let them set up on the baking sheet for 3-5 minutes before moving them to a wire rack to cool.

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