Ingredients:
1 cup unsalted butter, softened to room temperature
1 cup confectioners’ sugar
1/4 teaspoon salt
1 tablespoon maraschino cherry juice (liquid from the jar of cherries)
1/4 teaspoon almond, vanilla, or cherry extract
2 to 2 1/2 cups all-purpose flour
1 cup chopped maraschino cherries, drained
1/4 cup granulated sugar (for rolling)
24 Hershey Kisses
Instructions:
In a large bowl, use an electric mixer to beat the butter, salt, and confectioners’ sugar until light and fluffy.
Add the cherry juice and extract, and mix until smooth.
Add 2 cups of flour and mix on low speed until fully incorporated. Then gradually add more flour, a tablespoon at a time, until the dough has a playdough-like texture and can be handled without sticking.
Gently fold in the chopped maraschino cherries until just combined.
Scoop the dough into small balls using a tablespoon-sized scoop. Roll each dough ball in granulated sugar until evenly coated.
Chill the dough balls in the refrigerator for at least 20 minutes.
While the dough is chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
Arrange the chilled dough balls on the baking sheet, spacing them evenly. Bake for about 10 minutes, or until just baked through.
Remove from the oven and immediately press a Hershey Kiss into the center of each cookie.
Allow the cookies to cool completely before serving.