"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

Cherry Chocolate Kisses Recipe

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This recipe for Cherry Chocolate Kisses, by , is from Gram's Cookie Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gram

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter (no substitutes), softened
1 cup sifted powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups all purpose flour
1/2 cup chopped maraschino cherries
granulated sugar
48 milk chocolate kisses

Directions:
Directions:
Preheat oven to 325

Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30-45 seconds. Add powdered sugar and salt, beat til combined. Beat in cherry liquid and almond extract til combined. Beat in as much flour as you can with the mixer. Stir in remaining flour and the cherries with a wooden spoon.

Shape dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten to 1/2 inch thickness with the bottom of a glass dipped in granulated sugar. Bake about 14 minutes or til bottoms are lightly browned. Remove from oven; press an unwrapped candy kiss into each cookie. Transfer to wire racks; cool.

Number Of Servings:
Number Of Servings:
48
Personal Notes:
Personal Notes:
To Store:
Place in layers separated by waxed paper in an air tight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

 

 

 

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