Cherry Blossom Cookies

Ingredients

• 1 cup unsalted butter softened to room temperature
• 1 cup confectioners sugar
• ¼ teaspoon salt
• 1 Tablespoon maraschino cherry juice liquid from the jar of cherries
• ¼ teaspoon almond vanilla or cherry extract
• 2- 2 1/2 cups all purpose flour
• 1 cup chopped maraschino cherries drained
• ¼ cup granulated white sugar for rolling
• 24 Hershey Kisses

Instructions

1. In a large bowl, use an electric mixer to combine the butter, salt and confectioners sugar until light and fluffy.
2. Add the 1 tb cherry juice and extract of choice and continue mixing until smooth.
3. Add 2 cups of flour and mix on low until fully incorporated. Once the two cups are added, slowly add a couple of Tablespoons at a time until the dough resembles a playdough consistency and can be handled without sticking to hands.
4. Carefully stir in the chopped cherries, just until combined.
5. Use a Tablespoon round cookie dough scoop to form small cookie dough balls and roll the balls in granulated sugar until coated.
6. Chill the dough balls for at least 20 minutes before baking.
7. While the dough is chilling, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
8. Place cookies evenly apart on the prepared baking sheet and bake in the preheated oven for 10 minutes or until baked through.
9. Remove from the oven and place a hershey kiss in the center of each cookie.
10. Allow to cool before serving.