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BLOG UNDER CONSTRUCTION

WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.

THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.

I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….

Wednesday, December 5, 2012

Cherry Shortbread Kiss Cookies {12 DAYS OF CHRISTMAS GOODIES}

12 DAYS OF CHRISTMAS GOODIES
Cherry Chocolate Kisses

 
These cookies are like a shortbread type of cookie and it's like no other. The cherry flavor is out of this world delicious. I could NOT just eat one. This is NOT a normal cookie I would pick up and try, let-alone make in my own kitchen, but I promise you will not be disappointed. It's DELISH!


Cherry Shortbread Kiss Cookies
recipe source The Curvy Carrot

1 cup unsalted butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 tsp maraschino cherry “juice”
1/4 tsp almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
36 milk chocolate kisses (or hugs), unwrapped

Preheat the oven to 325 degrees. In the bowl of your standing mixer with a paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt. Add the cherry juice and the almond extract until combined. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed. Increase the mixer speed to medium and add the cherries.

Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick. Sprinkle each cookie with a little granulated sugar. Bake the cookies until the bottoms are lightly browned, about 14 minutes.

Once removed from the oven, immediately press a chocolate kiss into each cookie’s center. Transfer the cookies to a wire rack to cool completely.

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