Cherry Blossom Cookies
Prep Time: 30 minutes (10 minutes prep, 20 minutes cooling)
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 24 cookies
Servings: 12 (2 cookies before serving)
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Servings: 12 servings
Calories: 440kcal
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup confectioners sugar
- ¼ teaspoon salt
- 1 Tablespoon maraschino cherry juice liquid
- ¼ teaspoon almond vanilla or cherry extract
- 2- 2 ½ cups all purpose flour start with two cups
- 1 cup chopped maraschino cherries
- ¼ cup granulated white sugar for rolling
- 24 Hershey Kisses
Instructions
- In a large bowl, use an electric mixer to combine the butter and confectioners sugar until light and fluffy.
- Add the cherry juice and extract of choice and continue mixing until smooth.
- Add 2 cups of flour and mix on low until fully incorporated. Once the two cups are added, slowly add a couple of Tablespoons at a time until the dough resembles a playdough consistency and can be handled without sticking to hands.
- Carefully stir in the chopped cherries, just until combined.
- Use a Tablespoon round cookie dough scoop to form small cookie dough balls and roll the balls in granulated sugar until coated.
- Chill the dough balls for at least 20 minutes before baking.
- While the dough is chilling, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- Place cookies evenly apart on the prepared baking sheet and bake in the preheated oven for 10 minutes or until baked through.
- Remove from the oven and place a hershey kiss in the center of each cookie.
- Allow to cool before serving.
Notes
Recipe makes 24 cookies.
Don't skip the parchment. These cookies are soft and working with them on parchment is ideal.
You may need to adjust the consistency of the dough. The brand of flour you use and the temperature of your kitchen influence the dough. You may need to add more more flour if it's too sticky or some moisture if it's too hard to shape into a ball.
Add more liquid or flour in small amounts. This allows you to slowly adjust the dough to get it just right!
Chilling the dough is a vital step as it prevents the cookie from spreading out too much when cooked. Since the cookies are small, the chill time is short.
Nutrition
Calories: 440kcal | Carbohydrates: 64g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 60mg | Potassium: 62mg | Fiber: 2g | Sugar: 27g | Vitamin A: 482IU | Calcium: 41mg | Iron: 2mg
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