Cherry Blossom Cookies (Recipe for Printing)
Cherry blossom cookies combine maraschino cherries and chocolate kisses, making a delightful spring treat for festive tables or Mother's Day dessert ideas. Save & click.
# What You Need:
→ Base Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup powdered sugar
03 -
1/4 teaspoon salt
04 -
1 tablespoon maraschino cherry juice
05 -
1/4 teaspoon almond extract
06 -
2 1/2 cups all-purpose flour
→ Filling and Topping
07 -
1 cup maraschino cherries, finely chopped
08 -
24 Hershey Kisses or similar chocolate confections
09 -
Additional granulated sugar, for rolling
# How to Make It:
01 -
In a large mixing bowl, beat the softened butter and powdered sugar together until light and creamy.
02 -
Blend in maraschino cherry juice and almond extract until fully integrated.
03 -
Gradually add all-purpose flour and salt, mixing until a soft, uniform dough forms.
04 -
Gently fold chopped maraschino cherries into the dough using a spatula.
05 -
Use a cookie scoop to portion dough into even-sized balls. Roll each ball in granulated sugar and arrange on a parchment-lined baking sheet.
06 -
Refrigerate the prepared dough balls for 20 to 30 minutes to firm.
07 -
Preheat oven to 350°F (175°C).
08 -
Bake chilled cookies for 10 minutes or until the edges take on a light golden color.
09 -
Immediately after baking, gently press a Hershey Kiss into the center of each warm cookie and allow to cool on the baking sheet.
# Extra Tips:
01 -
Ensure maraschino cherries are well-drained and finely chopped to prevent excess moisture in the dough.