Chocolate Cherry Blossom Cookies

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 Food coloring, red
  • 1 cup Powdered sugar
  • 1/2 tsp Vanilla extract
  • 3 tbsp White sugar

• Dairy

  • 1 cup Butter

• Desserts

  • 1 10 Oz. Jar Maraschino cherries
  • 2 tsp Maraschino cherry liquid

• Other

  • 36 Hershey's kisses, unwrapped

Found on bakingbeauty.net

Ingredients

• 1 Cup (2 Sticks) Butter, Softened
• 1 Cup Powdered Sugar
• 2 Teaspoons Maraschino Cherry Liquid
• Red Food Coloring (I used Gel)
• ½ Teaspoon Vanilla Extract
• 2¼ Cups All Purpose Flour
• 10 Oz. Jar Maraschino Cherries
• 3 Tablespoons White Sugar
• 36 Hersheys Kisses, Unwrapped

Directions

• Preheat oven to 325 degrees Fahrenheit.
• Drain cherries of their liquid, but be sure to reserve ~2 Teaspoons of their juice.
• Cream butter using a mixer or wooden spoon. Gradually stir in powdered sugar a little at a time.
• Stir in cherry juice, red food coloring, and vanilla
• Gradually stir in flour a little at a time. Mix until just combined.
• Fold in cherries.
• Shape dough into ~1 inch balls. Roll in white sugar. Gently flatten using a small juice glass.
• Bake 12-15 minutes ,or until the sides are just beginning to brown. Remove from oven and immediately press a kiss into the middle of each cookie.