We are in the midst of another big snow storm and I am loving every minute of it!
Because I am home today and I love to be snowed in while baking Christmas cookies.
I do not know what propelled me to buy that HUGE jar of maraschino cherries. I guess I thought I needed more than I did.
While shopping last weekend, I saw these new Hershey kisses with cherry cordial filling. I immediately thought of using them for a cherry cookie topper.
The snow was falling, the trees were twinkling, and Kenny Rogers softly crooned Christmas carols as I started baking my first batch of cookies at 6:00 a.m.
This is the first time I made these and after the first batch, I needed to taste them to see if I wanted to do a second.
It was only 7:00 a.m. and I am not really ready to eat a cookie at 7 a.m., but I did... and, oh my, that filling was just like the inside of a chocolate-covered cherry.
I did a little tweaking of a recipe and ended up with this:
Cherry Chocolate Cookies
1 c powdered sugar
1 c butter, softened
3 tsp. maraschino cherry liquid
1 tsp. strawberry extract (if you don't have it, just use vanilla)
2 1/2 cups flour
1/2 tsp salt
1/2 cup chopped maraschino cherries
about 27 cherry filled chocolate kisses (or more if you make smaller cookies than I did)
Combine powdered sugar, butter, cherry juice & strawberry extract .
Add flour & salt.
Slowly stir in until well combined.
Stir in cherries.
Cover and refrigerate for 1 hour if you have time. I did not do this.
Shape into walnut-sized balls and place 2 inches apart on ungreased cookie sheet.
Bake at 350 for 10 -12 minutes or until edges are lightly browned.
Let cool one minute before removing from baking pan.