The chocolate and shortbread combination of these Cherry Chocolate Cookies is delicious! Even after my 2 and 4 year olds picked the chocolate kisses off half of them when nobody was looking. :)
1 cup butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry juice
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
36 milk chocolate kisses, unwrapped
Preheat the oven to 325 degrees. Place butter in a large bowl and beat until creamy; about 1 minute. Slowly add the powdered sugar and salt and mix until well combined. Add the cherry juice and the almond extract and mix until combined. Slowly add the flour, and then the cherries. Shape the dough into small balls ( about 1-inch) and place the balls on a baking sheet about 2 inches apart. Gently press each cookie in the center until the cookie is about 1/2-inch thick. Bake the cookies for 12 to 14 minutes, or until the bottoms are very lightly browned. Once removed from the oven, immediately press a chocolate kiss into the center of each cookie.
Recipe from The Curvy Carrot.