Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, cream ½ cup of softened butter and 1 cup of confectioners’ sugar until light and fluffy, about 3–5 minutes.
- Add 2 tablespoons of juice from maraschino cherries and 1 teaspoon of almond flavoring, mixing until well combined.
- Gradually incorporate 2 cups of all-purpose flour, ensuring no dry patches remain, and gently fold in ½ cup of chopped maraschino cherries.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with your palm and cover the sheet with plastic wrap.
- Chill the dough in the refrigerator for at least 30 minutes, allowing it to firm up for better baking results.
- Preheat your oven to 350°F (175°C).
- When ready, remove chilled cookie dough from the refrigerator and arrange it about 2 inches apart on the prepared baking sheet.
- Bake the cookies for 10–12 minutes, looking for light golden color at the edges while the centers remain soft.
- Immediately press a dark chocolate Hershey’s Kiss into the center of each cookie after removing from the oven.
- Prepare the glaze by combining 1 cup of confectioners’ sugar, 2 tablespoons of water, and ½ teaspoon of almond flavoring in a small bowl.
- Stir until smooth, adjusting the consistency with more water or sugar as needed.
- Drizzle the glaze over each cooled cookie and let it set for about 10 minutes before serving.
Nutrition
Notes
For best results, ensure butter is softened, and do not skip chilling the dough to prevent cookies from spreading too much during baking. Store in an airtight container for maximum freshness.