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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cookie - Pink Cherry Sugar Kiss cookies Recipe

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This recipe for Cookie - Pink Cherry Sugar Kiss cookies is from The Fujitani Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, unsalted, room temperature
1 egg, lightly beaten
5 tablespoons maraschino cherry juice
1 tablespoons vanilla extract
2 tablespoons cream or milk
Hershey Kisses, unwrapped (approximately 80)
Sprinkles
Directions:
Directions:
• Preheat oven to 375. Line baking sheets with parchment paper.

• In a large bowl, sift together flour, baking powder, and salt. Set aside.

• Using the paddle attachment on your mixer, cream together butter and sugar.
• Add the egg, vanilla, and cherry juice to the batter; mix well.

• Add 1/2 the flour; until just incorporated. Add 2 tablespoons of cream/milk, and the remaining half of the flour; mix until just incorporated. Can refrigerate for firmer dough.

• Roll sugar cookie dough into small balls (1" diameter). Roll cookies in decorator sugar and place on cookie sheets.

• Bake 7-8 minutes. Rotate rack halfway through to bake evenly.

• As soon as the cookies come out of the oven, place a Hershey Kiss in the center of each cookie. Allow cookies to cool on pans for 2 minutes and then move to wire racks until completely cooled.
Number Of Servings:
Number Of Servings:
80 cookies

 

 

 

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