Food Advertising by

Holiday Cookie Exchange Recipe | Cherry Chocolate Kisses

Pin on PinterestShare on YummlyTweet about this on TwitterShare on FacebookShare on Google+Share on StumbleUponEmail this to someoneShare on RedditDigg this

 Cherry Chocolate Kisses

Are you hosting or going to a holiday cookie exchange this year? This year my daughter is hosting one over the upcoming weekend and I am thinking about which cookies I am going to bake this year.
I have a couple of cookies that are my favorites that I bake each Christmas but I like to try out a couple of new ones each year. This year for some reason I haven’t come across any recipes that I want to try. I have been looking online and checking out all the foodie magazines but nothing has caught my eye.
Each year I make a sugar cookie so the kids can decorate them with icing and sprinkles. My all time favorite cookies is these Cherry Chocolate Kisses cookies. I have been making them every year since I found the recipe in 2001. They are very easy to make, taste delish and are really pretty.
Cherry Chocolate Kisses
Found in Better Homes & Gardens Special Interest Publication
“Christmas Cookies”
The pretty pink color of these cookies comes from the cherries and cherry liquid; no food coloring necessary
Prep: 20 minutes Bake: 14 Minutes
1 Cup butter (no substitutes) softened
1 Cup sifted powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry liquid
¼ teaspoon almond extract
2 ¼ cups all- purpose flour
½ Cup chopped maraschino cherries
Granulated sugar
48 Hershey’s milk chocolate kisses
Heat oven to 350’. Beat butter in a mixing bowl on medium high speed for 30 seconds. Add powdered sugar and salt; beat until combined. Beat in cherry liquid and almond extract until 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 inched apart on an un-greased cookie sheet. Flatten with bottom of a glass dipped in granulated sugar. Bake about 14 minutes or until bottoms are lightly browned. Remove from oven; press unwrapped candy kiss into the center of each cookie. Transfer to wire racks and cool. Makes 48 cookies.
To store; Place layers separated by wax paper in an airtight container; cover. Store at room temperature up to one week or freeze up to 3 months.
Tip; Unwrap all of the Heresy Kisses as your first batch of cookies are baking. Keep them ready nearby in a bowl.
If the cookies c
ool before pushing the kiss into the cookie the kiss will not melt and will fall off of the cookies!
Also it takes a long time for the Hersey Kiss to harden. You can speed things up by putting the cookies in the freezer for about fifteen minutes


Pin on PinterestShare on YummlyTweet about this on TwitterShare on FacebookShare on Google+Share on StumbleUponEmail this to someoneShare on RedditDigg this


  1. mmmmmmm! i plan to try a new recipe too- chocolate pumpkin cookies. but as usual we will do the sugar cookies with sprinkles and frosting too.

  2. I'm a big fan of holiday cookies! (my next post will be on my favorites.)
    These look lovely! I'm always looking for new cookie recipes to try.

  3. What a treat of a cookie! LOVE the cherries and chocolate kisses together in this cookie recipe. I definitely want to make these cookies ASAP!

    Fun to find you on TK….you've got a great blog! :-)

  4. @Avril

    Let me know how they turn out! Once you make these they will be a every year Christmas favorite!


  1. […] Cherry Chocolate Kisses | Flour On My Face […]

Speak Your Mind