Cherry Blossom Cookies
Festive cookies that combine buttery shortbread-like dough with maraschino cherries and a Hershey Kiss center, perfect for parties and holidays.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened to room temperature Can use salted butter; reduce added salt.
- 1 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 tablespoon maraschino cherry juice (liquid from jar)
- 1/4 teaspoon alcohol-free almond flavouring (or vanilla or cherry extract)
- 2 to 2 1/2 cups all-purpose flour Start with 2 cups; add more as needed.
- 1 cup chopped maraschino cherries, well drained Pat dry to avoid extra moisture.
- 1/4 cup granulated white sugar (for rolling)
- 24 pieces Hershey Kisses (or other small chocolates)
Instructions
Preparation
- Preheat the oven to 350°F.
- In a large bowl, beat the softened butter, confectioners' sugar, and salt with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the tablespoon of maraschino cherry juice and alcohol-free almond flavouring. Mix until smooth and evenly flavored.
- Add 2 cups of all-purpose flour and mix on low until incorporated.
- Gradually add the remaining flour a tablespoon or two at a time until the dough feels like playdough and doesn’t stick to your hands.
- Gently fold in the chopped, drained maraschino cherries until distributed.
- Use a tablespoon-sized cookie scoop to portion dough. Roll each portion into a smooth ball.
- Roll each ball in granulated sugar to coat.
- Place coated balls on a baking sheet lined with parchment, spacing them a couple of inches apart.
- Chill the cookie balls in the fridge for at least 20 minutes.
Baking
- Bake in the preheated 350°F oven for about 10 minutes, or until the edges are set and tops are just firm.
- Immediately after removing from the oven, press a Hershey Kiss into the center of each cookie.
- Let cookies cool completely on the baking sheet so the centers set before moving.
Notes
To store, keep in an airtight container at room temperature up to 3 days; or refrigerate for up to 7 days. For freezing, freeze baked cookies (without Kisses) for up to 3 months.