Cherry Blossom Cookies
My mom's easy chocolate cherry blossom cookies recipe is a stunning favorite to add to cookie plates any time of year.
Servings 36
Calories 119kcal
Equipment
- 1 Stand Mixer or hand mixer
Ingredients
- 16 tbsp unsalted butter softened
- 1 c powdered sugar
- 1/4 c granulated sugar
- 2 tsp maraschino cherry liquid
- 8 drops red food coloring use more or less to your preference
- 1/2 tsp almond extract
- 2 1/4 c all-purpose flour
- 1/2 tsp salt
- 1/2 c maraschino cherries drained and chopped
- 36 Hershey's Kisses chocolate candies
Instructions
- Preheat oven to 350 degrees F.
- Combine the softened butter, powdered sugar, cherry liquid, almond extract and red food coloring into the bowl of a stand mixer fitted with the paddle attachment. Mix well.
- Whisk together the flour and salt in a separate bowl. Add to the butter mixture and beat on low speed until a cohesive cookie dough forms.
- Add the chopped maraschino cherries and mix on low speed until well combined.
- Line sheet pans with silicone baking mats or parchment paper.
- Use a one-tablespoon capacity cookie scoop to form the dough into one inch balls. Roll each ball lightly in the granulated sugar. Place them evenly onto the prepared cookie sheets, 12 per sheet.
- Bake for 8-10 minutes until they have spread out (but not flattened), they will look underdone. Be sure and rotate the pans halfway through baking time.
- As soon as you remove the cookies from the oven, lightly press one Hershey's kiss lightly onto the top of each cookie.
- Allow the cookies to cool completely on the pans before serving or storing.
Nutrition
Calories: 119kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 11mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 157IU | Calcium: 14mg | Iron: 0.4mg