Cherry Blossom Cookies
Try baking these Cherry Blossom Cookies to wow a crowd. The Hershey kisses, cherries, and sugar make these the best cookies ever!
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup confectioners sugar
- 1/4 teaspoon salt
- 1 tablespoon maraschino cherry juice
- 1/4 teaspoon almond extract
- 2 to 2 1/2 cups all-purpose flour
- 1 cup chopped maraschino cherries drained
- 1/4 cup granulated sugar
- 24 Hershey Kisses
Instructions
- In a large bowl, mix butter, salt, and confectioners sugar until light and fluffy.
- Add cherry juice and almond extract, mixing until smooth.
- Gradually add 2 cups flour, mixing on low until incorporated. Add more flour until dough resembles playdough.
- Fold in chopped cherries until combined.
- Form dough into balls using a tablespoon scoop, roll in granulated sugar.
- Chill dough balls for at least 20 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place cookies on baking sheet, bake for 10 minutes.
- Press a Hershey Kiss into each cookie while warm.
- Allow to cool before serving.
Notes
- Dough can be prepared up to 48 hours in advance and chilled.
- Cookies freeze well for up to 3 months.
- Cookies freeze well for up to 3 months.