Cherry Chocolate Kisses

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Cherry Chocolate Kisses
from Margery Chen, Saratoga, CA

1 cup butter, softened

1 cup powdered sugar

2 teaspoons maraschino cherry liquid

½ teaspoon almond extract

3 to 4 drops of red food coloring (optional and I don’t add it)

2 ¼ cups flour

½ teaspoon salt

½ cup chopped maraschino cherries

Approximately 48 Hershey’s chocolate kisses (unwrapped)


Heat oven to 350 degrees.  Mix butter, sugar, cherry liquid, almond extract and food coloring.  Blend well.  Add flour and salt.  Mix well.  Stir in cherries. 


Shape dough into 1- inch balls.   I use a melon ball scoop.  Bake on ungreased sheet for 8 to 10 minutes or until edges are light brown. 

Immediately top each cookie with candy kiss, pressing down firmly.



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