Cherry Blossoms

  • Servings: 6-8
  • Difficulty: easy
  • Print

Sweet cherry and chocolate cookies for a dessert treat!

Credit: Rimmer’s Red Barn


  • 1 Cup (2 Sticks) Butter, Softened
  • 1 Cup Powdered Sugar
  • 2 Teaspoons Maraschino Cherry Liquid
  • Red Food Coloring (I used Gel)
  • ½ Teaspoon Vanilla Extract
  • 2¼ Cups All Purpose Flour
  • 10 Oz. Jar Maraschino Cherries
  • 3 Tablespoons White Sugar
  • 36 Hershey’s Kisses, Unwrapped


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Drain cherries of their liquid, but be sure to reserve ~2 Teaspoons of their juice.
  3. Cream butter using a mixer or wooden spoon. Gradually stir in powdered sugar a little at a time.
  4. Stir in cherry juice, red food coloring, and vanilla
  5. Gradually stir in flour a little at a time. Mix until just combined.
  6. Fold in cherries.
  7. Shape dough into ~1 inch balls. Roll in white sugar. Gently flatten using a small juice glass.
  8. Bake 12-15 minutes, or until the sides are just beginning to brown. Remove from oven and immediately press a kiss into the middle of each cookie.

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