These adorable chocolate cherry blossoms are the perfect holiday cookie.
Prep Time10 minutesmins
Cook Time12 minutesmins
Additional Time5 minutesmins
Total Time27 minutesmins
Servings: 30
Ingredients
Cherry Blossom Cookies
1c.buttersoftened
1c.powdered sugar
4t.cherry juicefrom the maraschino jar
1/2c.maraschino cherrieschopped
3/4t.almond extract
2 1/2c.flour
1bag Hershey Kisses - dark chocolate is my favorite
Glaze
1cuppowdered sugar
1Tablespoonwater
1teaspoonalmond extract
Instructions
Preheat the oven to 350 F.
Put the butter and sugar in a mixer bowl and beat until creamy.
1 c. butter, 1 c. powdered sugar
Add the cherry juice, chopped cherries, and almond extract to the bowl and mix to combine. You can also add food coloring if you want to make the cookies even more pink.
4 t. cherry juice, 1/2 c. maraschino cherries, 3/4 t. almond extract
Mix in the flour until it is well combined. The dough will be dry, but it should be wet enough to make into balls. If you think it is too dry add more cherry juice, 1 teaspoon at a time.
2 1/2 c. flour
Form the dough into balls that are about 1 1/2” round. If you make the balls too small the kisses will overwhelm the cookies. Place the cookie balls on ungreased sheet cookie sheets or cookie sheets covered with parchment paper or a silcone baking mat.
Bake the chocolate cherry blossoms at 350 for 10-12 min., until bottom edge turns light golden brown.
While the cookies are baking unwrap the Hershey's kisses. Leave the cookies on the cookie sheet when they are done and gently push a kiss into the middle of each cookie. Keep them on the tray for another 5 minutes and then put them on cooling racks.
1 bag Hershey Kisses - dark chocolate is my favorite
Cool completely before making the optional glaze. To make glaze stir the powdered sugar, water and almond extract together. Drizzle over the top of the cookies and let it harden.