Cherry Chocolate Blossoms

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.


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