How To Bake Cherry Chocolate Kiss Cookies
Today I will show you how to make and bake these delicious Cherry Chocolate Kiss Cookies. These will make the perfect sweet gift this Valentine's Day for anybody you've got your eye on. They are also the perfect recipe to use up that jar of cherries in your fridge that's been there for ever!! I hope you give this a try and thanks for watching!!
Cherry Chocolate Kiss Cookies:
1 C. Unsalted Butter, softened but still cool
1 C. Powdered Sugar
1/4 Tsp. Salt
2 Tsp. Maraschino Cherry Juice
1/4 Tsp. Almond Extract
2- 1/4 C. Flour
1/2 C. Maraschino Cherries, chopped
Granulated Sugar, for rolling the cookies
36-50 Kisses, unwrapped
- Preheat the oven to 325 degrees.
- In the bowl of your standing mixer, 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 1/2 inch balls and roll in sugar
- Place on cookie sheet and bake for 12-14 mins, until they just start to brown
- 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. makes 36-50
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Chocolate-Covered Cherry Cookies | Baking Christmas cookies with my mom!
While these fudgy cookies are not the traditional cookie for many, they’re definitely unique! The chocolate dough on the bottom and chocolate ganache on top trap the cherry in the center of the cookie, creating a gooey, super-flavorful bite. There’s nothing more Christmas than these cookies!
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Skip ahead:
00:00 Intro
01:44 Preparing the wet ingredients
04:14 Preparing the dry ingredients
05:29 Rolling out dough balls
08:07 Preparing the ganache
09:38 Decorating the cookies
11:19 Tasting the cookies
INGREDIENTS
- 1/2 cup unsalted butter
- 1 cup white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder, sifted
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 10-oz jar Maraschino cherries
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a large bowl, cream the butter and sugar. The mixture will be light and fluffy and well combined. Mix in the egg and vanilla extract until it is smooth.
- To the wet ingredients, slowly add the flour, cocoa, baking powder, baking soda, and salt. Beat until combined. The dough will be dry and almost crumbly.
- Using a cookie scoop, make 1-inch balls out of the dough, roll them in sanding or white granulated sugar, and place them on a parchment-lined cookie sheet.
- Drain one 10-ounce jar of Maraschino cherries. Reserve the juice and set it aside for later. Pat cherries until very dry. If cherries are extra-large, cut them in half. Press a cherry into the center of each dough ball. Do not be afraid to press firmly.
- Place in the preheated 350°F oven and bake until the cookies are set, 10-12 minutes. Once the cookies are baked, remove them from the oven. Allow the cookies to cool for 5 minutes and then frost while warm.
- While the cookies are baking, heat the heavy cream until it begins to simmer. Once it is simmering, pour the cream over the chocolate chips. Allow the cream to melt the chocolate for 3 to 5 minutes. Once the chocolate is melting, slowly stir the mixture until it is smooth. Once the chocolate is smooth, add 1 tbsp of the reserved cherry juice.
- Once the ganache has cooled slightly and thickened, spoon 1 to 2 teaspoons of frosting onto the top of each baked warm cookie, covering the cherry. Sprinkle with sugar or decoration, if desired.
#cookie #cherry #chocolate #Christmas #recipe
Maraschino Cherry Shortbread Cookie
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Delicious Maraschino Cherry Shortbread Cookies— it’s time to prepare these superbly delightful shortbread cookies with a tweak of red bites of Maraschino cherries. This is the best Christmas dessert that you can serve to your guests at Christmas. The good thing is the recipe is super-easy to follow, and you can have sweet treats with your family.
Homemade candy: Cherry bonbons and cookies & cream bonbons
Answers to some of your questions?
You could substitute margarine for the butter (but eww)
If you don't have sweetened condensed milk in the house our in your part of the world you can make your own. Here is a link to a recipe (I have not tried it)
You can't substitute regular sugar for powdered sugar in this recipe.
You could use glacé cherries (candied cherries) instead of the maraschinos.
If you use fresh fruit, these would have to be refrigerated and consumed within 1-2 days.
Use any kind of cookie you want in these, the cookie police will not be contacted, I promise.
You can dye white chocolate or white candy melts, but you must use oil based food colour (most food colours are water based). They may be available at your local craft store or online (like the Wilton or Americolor website).
These freeze well, but the chocolate may discolor a little bit after thawing (it pales a little) but still tastes very good.
First make the white dough base:
1/2 cup butter
7 oz sweetened condensed milk (if you don't know what to do with the other 7 oz in the can you can double this recipe, but it make a LOT of candy)
5-6 cups powdered (icing, confectioner's) sugar
Melt the butter (sorry no light and fluffy in this recipe)
Add the sweetened condensed milk and blend with the butter.
Add enough of the powdered sugar until you get a soft dough that can be molded and isn't too sticky (it will stay a little sticky) I used about 5 cups (about 20oz)
This dough will be used to make two bonbon recipes. I used roughly 2/3 of the dough for the cherry bonbons and 1/3 for the cookies and cream bonbons
Cherry bonbons
For this you will need a jar of maraschino cherries that have been drained and patted dry and some melted chocolate.
Take a piece of dough and shape into a 1 diameter ball, flatten the ball into a disk, put a
cherry into the center and wrap the dough around the cherry sealing it in. Roll the ball between your palms to make it round. Place on a cookie sheet lined with waxed paper or a silicone mat
Continue until all cherries are used. I had a 10oz jar and had approximately 50 cherries in it.
Chill in the refrigerator for about an hour or until firm (or pop them in the freezer).
I melted approximately 2 cups of chocolate chips with a 1/2 teaspoon of canola oil mixed in to thin out the chocolate.
Dip the dough covered cherries into the melted chocolate and put them back on the lined cookie sheet. Chill until firm. Decorate with additional melted white chocolate or coloured candy melts.
By the time I covered all the cherries from the jar I had used about 2/3 of the dough. You can decide what proportion you want to use. (ie. half the dough for cherries and half for the cookies an cream)
For the cookies & cream bonbons:
Mix in about 1/3 of a cup of crushed up oreo cookies (more or less is up to you, taste it and see if it has a flavour you like). You can also add coarsely chopped cookies for some crunch.
Mix well and form the dough into 1 balls. Place them on a waxed paper or silicone mat lined cookie sheet and chill them until firm (fridge or freezer).
Dip them into the chocolate of your choice. I used white candy melts.
Decorate with additional chocolate if desired.
Refrigerate until firm.
I ended up with 50 cherry bonbons and 30 of the cookie and cream
This recipe from Taste of Home magazine ``best loved cookies and candies``
Intro graphics by Lucas Rousseau and music by Jason Shaw (Audionautix)
How to Make Cherry Almond Shortbread Cookies
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Ready for a delicious spin on the classic shortbread cookie? imperialsugar.com. These super soft and buttery Cherry Almond Whipped Shortbread Cookies have a bright red cherry in the center and are irresistible! The almond and cherry flavors pair perfectly together and the cookies are whipped together very quickly with a dough that doesn’t require any resting time. #imperialsugar #dessert #recipe #cookie #shortbread #cherry #almond
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Want to make your own Chocolate Covered Cherries with the liquid center? It's super easy!
Making homemade chocolate covered cherries is WAY easier than you might think! You can even cut your cherry drying time by 75% with this tested method. These chocolate covered cherries taste even better than the store-bought ones and they are easy to make! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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You can find the written recipe on The Salted Pepper website:
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