Cherry Kiss Cookies

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Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 325°F. Line a cookie sheet with parchment paper and set aside.
In bowl of a stand mixer fitted with paddle attachment mix butter and powdered sugar on medium speed until smooth.
Add salt, 1 tablespoon of cherry juice, almond extract, vanilla extract, and 2 drops pink food coloring. Mix until combined, scraping sides of bowl as necessary.
Turn mixer to low and add flour, mixing until dough just comes together.
Stir in chopped cherries.
Using a small (1 1/2 tablespoons) cookie scoop, portion out dough and roll into balls. Place on prepared cookie sheet 2-inches apart. Bake for 10-12 minutes or until edges are lightly golden.
Immediately press candy kiss into center of each cookie.
Transfer to a wire rack to cool completely. Store airtight at room temperature for up to 3 days.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.

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