We spent our Sunday lounging this weekend - of course, don't forget the baking. We definitely did lots + lots of baking! What better to do on a stay-at-home-all-day kind of day?!
I made these lovely Cherry Blossoms, with help from the Littles. They were my official Hershey Kiss un-wrappers. Let's just say I am pretty certain more kisses went in the mouth instead of on the cookies!
Aren't they just scrumptious in their matching sweaters?!?
I found this recipe quite a while back on Pinterest via the Curvy Carrot. However, it wasn't a recipe that could suit my family's needs. It wasn't nut free, so I had to make a few modifications in order to satisfy that requirement. After all, the Littles like to indulge too!
1 c. unsalted butter, softened
1 c. powdered sugar
1/8 t. salt
3 t. maraschino cherry liquid (you know, the stuff in the jar!)
1/2 t. vanilla
2 1/4 c. flour
1/2 c. chopped maraschino cherries
Granulated sugar for sprinkling
Preheat oven to 325 degrees. Place parchment paper on a cookie sheet.
In a large bowl, beat butter until fluffy. Add powdered sugar and salt and mix well. Beat in cherry liquid and vanilla until well combined. Slowly beat in the flour. Increase mixer speed and add in the chopped cherries. Shape dough into 1 inch balls, and flatten slightly with the palm of your hand. Sprinkle with sugar. Bake cookies for 12 minutes, then take them out and gently press a Hershey kiss onto the tops of each one. Return to the oven and bake for 2-3 minutes more. Remove from oven and cool on a rack. Store in an airtight container.