Description
Tender cherry shortbread cookies topped with Hershey’s Kisses, these beautiful pink cookies are perfect for holidays, baby showers, or sweet everyday snacking.
Ingredients
- 1 c. butter, softened
- 1 c. confectioners’ sugar
- 1/2 tsp. salt
- 2 tsp. maraschino cherry juice (from the jar of cherries)
- 1/2 tsp. almond extract
- 6 drops red food coloring (optional)
- 2 1/4 c. all-purpose flour
- 2/3 c. chopped maraschino cherries
- About 30 Hershey’s chocolate Kisses, unwrapped
Instructions
1. In a large mixing bowl, beat butter, confectioners’ sugar, and salt on low speed until blended. Increase to medium speed and cream until light and fluffy, about 2 minutes.
2. Beat in maraschino cherry juice, almond extract, and food coloring (if using).
3. On low speed, beat in chopped maraschino cherries.
4. Gradually beat in flour on low speed until just combined.
5. Scoop and shape dough into 1-inch balls, using about 1 1/2 tablespoons of dough per cookie.
6. Place dough balls on ungreased cookie sheets, spaced about 2 inches apart.
7. Bake at 350℉ for 8 to 10 minutes, until bottoms just begin to turn light golden brown.
8. Remove from oven and immediately press a Hershey’s Kiss into the center of each cookie.
9. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Use a cookie scoop for evenly sized cookies. Avoid touching the Hershey’s Kisses after placing them on the hot cookies — they will soften and glisten but retain their shape as they cool. This recipe contains no eggs or leavening agents, which is intentional. Food coloring is optional but enhances the pink hue.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg