Chocolate Cherry Blossom Cookies
Ingredients
The cookie dough
-
¾
cup
unsalted butter, softened to room temperature
-
⅔
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
almond extract
-
1
tablespoon
maraschino cherry juice
-
2
cups
all-purpose flour
-
16
pieces
maraschino cherries, drained and chopped
The toppings
-
24
pieces
Hershey’s Kisses, unwrapped
-
4
ounces
semi-sweet chocolate (optional)
Instructions
- Chill the cookie dough for at least 4 hours.
- Preheat the oven to 350°F and prepare baking sheets.
- Beat the butter until creamy, then add sugar and extracts, mixing well.
- Gradually add cherry juice and flour, mixing until a soft dough forms, then fold in chopped cherries.
- Shape the dough into balls and place them on the baking sheets.
- Bake for 11-12 minutes until lightly browned on the edges.
- After cooling for 5 minutes, press a Hershey’s Kiss into each cookie.
- Chill the cookies in the freezer for about 15 minutes.
- Melt the chocolate and drizzle it over the cookies before serving.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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