Ingredients
Equipment
Method
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a large bowl, beat butter, powdered sugar and salt until fluffy.
- Beat in cherry juice, almond extract and food coloring.
- Gradually add in flour and mix until combined.
- Stir in cherries.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Bake 8-10 minutes or until bottoms are light brown.
- Press a Hershey kiss immediately into the center of each cookie.
- Let cookies cool on the baking sheet for a couple minutes before removing to a cooling rack.
Nutrition
Notes
Customize by swapping maraschino cherries for dried cranberries or using vanilla extract instead of almond extract. Store cookies in an airtight container for up to a week or freeze for longer storage.