Recipe: Chocolate Cherry Blossom Cookies

Trusted Recipes from a Self-Taught Baker

Cherry almond shortbread cookies are topped accompanied by a Hersheys Kiss with every one other accompanied by chocolate drizzle. These buttery shortbread cookies have so a a large amount of flavor

Cherry almond shortbread cookies topped accompanied by a Hersheys Kiss. These buttery shortbread cookies have so a a large amount of taste with every one other accompanied by taste remarkable accompanied by an additional drizzle of semi-sweet chocolate. This cookie doughmust exist chilled, so scheme accordingly.

Chocolate Cherry Blossom Cookies Ingredients

• 3/4 cup (170g) unsalted butter, softened toroom temperature

• 2/3 cup (134g) granulated sugar

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon almond extract

• 1 Tablespoon (15ml) maraschino cherry juice

• 2 cups (250g) all-purpose flour (spoon & leveled)

• 16 maraschino cherries (drained with every one other accompanied by chopped)

• 24 Hershey’s Kisses, unwrapped

• 4 ounces semi-sweetchocolate(optional)

How to Make Chocolate Cherry Blossom Cookies

1. First, build sure you have sufficient space inside the freezer/refrigerator since you’ll need to fast chill the baked cookies accompanied by the Hershey’s Kiss on top inside step 4.

2. Using a handheld or stand mixer accompanied by a paddle attachment, hit the butter on high rate until creamy, concerning 1 minute. Switch mixer to means of communication rate with every one other accompanied by add the the sugar, vanilla with every one other accompanied by almond extracts.Scrape down the sides with every one other accompanied by the foot of the bowl while needed. With the mixer running on high, slowly drizzle inside 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off with every one other accompanied by stream the flour into the moist ingredients.Turn the mixer on low with every one other accompanied by slowly hit until a extremely mushy dough is formed, then, accompanied by the mixer still running on low, add the chopped cherries. Beat fair until the cherries are disbursed inside the dough. Press the dough down to compact itand tightly cover accompanied by malleable wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.

3. Preheat stove to 350F degrees. Line set of two baking sheets accompanied by parchment paper or silicone baking mats (silicone mats preferred to lessen spreading).Shape the cookie dough into balls. Mine were concerning 1 Tablespoon of dough per ball. Make sure they’re nice with every one other accompanied by smooth. If you find that the balls of dough are adhesive and/or have gotten a little mushy following rolling- place the balls of dough spine into the refrigerator to firm up. You completely DO NOT want mushy dough.

4. Bake for 11-12minutes, or until extremely softly browned on the edges. The cookies will puff up with every one other accompanied by spread slightly. Do not overbake. In fact, I only baked pit for 10minutes. I like better them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes at that hour dated gently press a Hershey’s Kiss into every one cookie with every one other accompanied by fast stick the baking sheet inside the freezer or fridge so the hot cookie does not completely melt the chocolate. Let the Hershey’s Kiss place on the cookies inside the freezer/refrigerator for concerning 15 minutes.

5. Remove from the freezer/refrigerator, at that hour dated drizzle accompanied by chocolate: melt the chocolate inside a dual boiler or inside the microwave, inside 20 following increments, stirring following every one increment until melted. I used a malleable condiment bottle to drizzle the melted chocolatechocolate; a branch or spoon labour too.

Source: Chocolate Cherry Blossom Cookies