Cherry Blossom Cookies

• temps total: 11 minutes

Ingrédients

1 cup (225 g) unsalted butter, softened

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry juice

1/2 teaspoon almond extract

2 ¼ cups all-purpose flour

½ cup maraschino cherries, finely chopped and patted dry

Chocolate kiss candies (about 30), unwrapped

Granulated sugar for rolling

Instructions

Make the Dough

Preheat oven to 350°F (175°C).

Beat butter, powdered sugar, and salt until creamy.

Add cherry juice and almond extract; mix well.

Add flour and mix until dough forms.

Fold in chopped cherries.

Shape the Cookies

Roll dough into 1-inch balls.

Roll each ball in granulated sugar.

Place on baking sheet lined with parchment.

Bake

Bake for 10–12 minutes until set (not brown).

Remove from oven and gently press a chocolate kiss into the center of each cookie.

Cool

Let cool completely so the chocolate firms up.