Cherry Blossom Cookies

🧂 Ingredients

• 1 cup butter

  (room temperature)
• 1 cup confectioners sugar
• 1 tablespoon maraschino cherry liquid

  (from the jar)
• ½ teaspoon vanilla extract
• 2¼ cups all-purpose flour

  (or more as needed)
• ½ cup maraschino cherries

  (chopped)
• 3 tablespoon sugar

  (for rolling)
• 36 Hershey's Kisses

Instructions

• 1 In a large mixing bowl with an electric mixer, cream together 1 cup butter and 1
  cup confectioners sugar until smooth and creamy.
• 2 Add 1 tablespoon maraschino cherry liquid and ½ teaspoon vanilla extract and mix
  until well combined.
• 3 Add the 2¼ cups all-purpose flour and mix until fully combined, starting with
  only 2¼ cups of flour and adding more as needed (up to 2½ cups) to get a dough
  that has the consistency of playdough. *If the dough is too dry to form into
  balls, you can add more cherry juice 1 teaspoon at a time, until the dough is
  the correct consistency.
• 4 Fold in the chopped ½ cup maraschino cherries until just incorporated. Transfer
  the bowl to the fridge and chill for 20-30 minutes.
• 5 Preheat the oven to 350°F (175°C) and line your baking sheet with parchment
  paper.
• 6 Once chilled, scoop the dough into tablespoon-sized portions and then roll them
  in 3 tablespoon sugar until fully coated. Place them onto the baking sheet,
  leaving a few inches in between each one.
• 7 Bake in the preheated oven at 350°F (175°C) for 10 minutes, or until the edges
  just begin to turn golden in color.
• 8 Remove the cookies from the oven and immediately top each one with an unwrapped
  36 Hershey's Kissess by gently pressing it into the center.
• 9 Let the cookies cool for 5 minutes and then place them onto a cooling rack to
  finish cooling.

Nutrition Info