Cherry Blossom Cookies
At first look, these cookies look like Christmas. They are festive, red, and delicious. They fit in nicely on a Christmas cookie tray. But, for me, I wouldn’t say I like to put cookies in a particular category.
Cherry blossom cookies are good any time of the year. They would be good in February for Valentine’s Day and a picnic or cookout in the summer. Cherry blossom cookies would be good on a Tuesday afternoon coming home from school or working with a tall glass of milk.
Essentially, these cherry blossom cookies are butter cookies, with the juice of maraschino cherries added in for a sweet cherry flavor.
I have made these cookies for special occasions and no occasions, and the results are the same. People love them.
One more thing I should mention. The hardest part of this recipe for my ADD Brain and me was taking the rappers off the individual Chocolate kisses. It’s complete hell for me. Luckily I have a patient husband that takes care of that little task.
I hope you try this recipe. No matter what time of year you make it, make sure you have someone to help you remove those little rappers. Enjoy!
Cherry Blossom Cookies
My Cherry Blossom Cookies are buttery, light, and plenty of cherry flavor.
Ingredients
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon salt
- 2 teaspoons maraschino cherry juice
- 1/2 teaspoon almond extract
- 6 drops red food coloring
- 2 1/4 cups all-purpose flour
- 1/2 cup maraschino cherries, chopped
- 24 milk chocolate kisses, unwrapped
Instructions
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Preheat oven to 350°.
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Beat butter, confectioners' sugar, and salt until blended in a large bowl. Beat in cherry juice, vanilla, and food coloring. Slowly beat in flour. Stir in cherries.
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Shape dough into 1-in. balls. Place 1 in. apart on a cookie sheet.
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Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into the center of each cookie ( the cookie will crack around the edges). Cool on pans 2 minutes. Remove to wire racks to cool.