Another new cookie in this year’s holiday cookie extravaganza, this one was cute and went over well.  A twist on peanut butter blossoms.

• 1 Cup (2 Sticks) Butter, Softened
• 1 Cup Powdered Sugar
• 2 Teaspoons Maraschino Cherry Liquid
• Red Food Coloring
• ½ Teaspoon Vanilla Extract
• 2¼ Cups All Purpose Flour
• 10 Oz. Jar Maraschino Cherries
• 3 Tablespoons White Sugar
• 36 Hershey’s Kisses, Unwrapped

Preheat oven to 325 degrees Fahrenheit.

Drain cherries of their liquid, but be sure to reserve ~2 Teaspoons of their juice.  Cream butter using a mixer or wooden spoon. Gradually stir in powdered sugar a little at a time.

Stir in cherry juice, red food coloring, and vanilla.  Gradually stir in flour a little at a time. Mix until just combined.  Fold in cherries.

Shape dough into ~1 inch balls (the dough will be pretty wet). Roll in white sugar. Gently flatten using a glass.

Bake 12-15 minutes ,or until the sides are just beginning to brown. Remove from oven and immediately press a kiss into the middle of each cookie.