Cherry Blossom Cookies
Try baking these Cherry Blossom Cookies to wow a crowd. The Hershey kisses, cherries, and sugar make these the best cookies ever!
Servings 24 Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup confectioners sugar
- ¼ teaspoon salt
- 1 Tablespoon maraschino cherry juice liquid from the jar of cherries
- ¼ teaspoon almond vanilla or cherry extract
- 2- 2 1/2 cups all purpose flour
- 1 cup chopped maraschino cherries drained
- ¼ cup granulated white sugar for rolling
- 24 Hershey Kisses
Instructions
- In a large bowl, use an electric mixer to combine the butter, salt and confectioners sugar until light and fluffy.
- Add the 1 tb cherry juice and extract of choice and continue mixing until smooth.
- Add 2 cups of flour and mix on low until fully incorporated. Once the two cups are added, slowly add a couple of Tablespoons at a time until the dough resembles a playdough consistency and can be handled without sticking to hands.
- Carefully stir in the chopped cherries, just until combined.
- Use a Tablespoon round cookie dough scoop to form small cookie dough balls and roll the balls in granulated sugar until coated.
- Chill the dough balls for at least 20 minutes before baking.
- While the dough is chilling, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- Place cookies evenly apart on the prepared baking sheet and bake in the preheated oven for 10 minutes or until baked through.
- Remove from the oven and place a hershey kiss in the center of each cookie.
- Allow to cool before serving.