This coming Monday is President’s Day so in honor of dear old George, I am posting a great recipe for Cherry Chocolate Cookies handed to me by my friend Brigitte. Yum.
They are easy to make, delicious to eat, and everyone needs a reason to indulge in something sweet. Well, not everyone, because I often eat without any rhyme or reason, just because foods are tasty and satisfying! Who really needs a reason?
There are ways to make this recipe a little healthier and weight conscious appropriate: replace 1/4 or 1/2 of the butter with cherry applesauce, but beware that the texture might not be so delightful.
Applesauce is a better replacement for oil. Also, skip out on the drizzling of the icing. You could also eliminate the kiss, but in doing so you are breaking my heart. 🙂
Cherry Chocolate Kiss Cookies
1 c. confectioners’ sugar
1 c. softened butter
2 tsp. maraschino cherry liquid
1/2 tsp. almond extract
3-4 drops red food coloring
1/2 c. maraschino cherries, drained and chopped
48 milk chocolate kisses (use dark to make it more heart healthy)
1/2 tsp. salt
2 1/2 cups unbleached flour
Icing: Mix 1 cup powdered sugar, 2-3 Tsp. water, and 1 1/2 tsp. almond extract.
1. Unwrap kisses (duh) and preheat oven to 350*.
2. Combine sugar, butter, cherry liquid, almond extract, and food coloring, blending well.
3. Add flour and salt and mix well.
4. Fold in cherries.
5. Shape dough into 1 inch balls around kiss and place on ungreased cookie sheet.
6. Bake for 8-10 minutes, remove, cool, and drizzle with icing.
7. Makes 4 dozen cookies.
Here’s an option: When finished cooking, remove, and immediately press a kiss into each cookie instead of baking it on the inside.…