Cherry Blossom Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
¾ cup (170g) unsalted butter, softened
02 -
⅔ cup (134g) granulated sugar
03 -
1 tsp pure vanilla extract
04 -
½ tsp almond extract
05 -
1 tbsp (15ml) maraschino cherry juice
06 -
2 cups (250g) all-purpose flour
→ Mix-ins & Toppings
07 -
16 maraschino cherries, drained and chopped
08 -
24 Hershey's Kisses, unwrapped
09 -
4 oz semi-sweet chocolate (optional, for drizzling)
# Instructions:
01 -
Beat butter until creamy. Add sugar and extracts, then cherry juice while mixing. Gradually add flour until dough forms. Fold in chopped cherries.
02 -
Wrap dough tightly in plastic and refrigerate for at least 4 hours (up to 3 days).
03 -
Preheat oven to 350°F (177°C). Roll dough into 1-tbsp balls. Bake 11-12 minutes until edges are golden.
04 -
After 5 minutes cooling, press a Kiss into each cookie. Chill 15 minutes to set.
05 -
Melt chocolate and drizzle over cooled cookies for decoration.
# Notes:
01 -
Essential: Chill dough full 4 hours to prevent spreading
02 -
Storage: Layer between parchment in airtight container
03 -
Variation: Use white chocolate kisses for different look
04 -
Tip: Freeze dough balls for quick fresh-baked cookies later