Cherry Kiss Almond Cookies
Soft cherry almond cookies featuring maraschino cherry chunks and a milk chocolate kiss in the center, perfect for Valentine’s Day or any special occasion.
Equipment
- 1 stand mixer use medium speed
- 1 baking sheet lined with parchment paper
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 teaspoons maraschino cherry juice
- 1/2 teaspoon almond extract
- 4 drops red food coloring
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup maraschino cherries chopped
- 30 milk chocolate kisses
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat softened butter and powdered sugar in a stand mixer on medium speed until fluffy, about 1 minute.
- Add maraschino cherry juice, almond extract, and red food coloring; mix until smooth.
- Slowly add flour and salt on the lowest speed until just combined.
- Fold in chopped maraschino cherries by hand.
- Roll dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
- Bake for 8 to 10 minutes until edges are lightly golden.
- Immediately press a milk chocolate kiss into the center of each cookie, gently pressing down.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring.
Notes
- Use room temperature butter for easier mixing.
- Store cookies in an airtight container for up to 3 days.
- Substitute chocolate kisses with other chocolate candies if desired.
- Chilling dough is optional but helps prevent spreading.