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- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup chopped maraschino cherries, well drained and patted dry with paper toweling
- 36 Kisses cherry cordials or Kisses dark chocolates
- Powdered sugar
1. Preheat oven to 350 degrees F. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cherries.
2. Divide dough into 36 equal portions.* Shape each portion into a ball around a Kiss. Place balls 2 inches apart on ungreased cookie sheets.
3. Bake for 10 to 12 minutes or until bottoms are light golden brown. Transfer cookies to a wire rack and let cool. Lightly dust cooled cookies with powdered sugar.
- To divide the dough equally, pat dough into a rectangle on a lightly floured surface. Using a sharp knife, cut the dough into 6 equal rows then cut rows into 6 equal portions.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Servings Per Recipe 36,
- cal. (kcal) 97,
- Fat, total (g) 4,
- chol. (mg) 12,
- sat. fat (g) 3,
- carb. (g) 15,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 9,
- pro. (g) 1,
- vit. A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 12,
- sodium (mg) 56,
- Potassium (mg) 11,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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