Cherry Blossom Cookies are made with a sweet and buttery almond cookie dough filled with chopped maraschino cherries, rolled in sugar and topped with a Hersey's Kiss. This cookie is a show stopper!
Preheat the oven to 350°F. Beat the butter on medium-high for 30 seconds, then mix in powdered sugar and salt. Add the cherry liquid and almond extract, blending well. Gradually mix in as much flour as possible with the mixer.
Stir in any remaining flour and the chopped cherries by hand with a wooden spoon. Chill the dough for at least one hour. Meanwhile, unwrap all the Hershey’s Kisses so they’re ready to press into the cookies right after baking.
Roll chilled dough into 1-inch balls, flatten gently into small disks, and coat completely in granulated sugar. Arrange the sugared dough pieces on an ungreased baking sheet, spacing them 2 inches apart.
Bake 10–14 minutes until the bottoms are lightly golden. Immediately press a Hershey’s Kiss into the center of each hot cookie. Cool five minutes, then transfer gently to a rack without disturbing the soft chocolate.