Cherry Chocolate Kisses Recipes
CHERRY KISS COOKIES
Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. -Joy Yurk, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries., Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. , Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 51mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE KISS CHERRY COOKIES
I am going to make these for Christmas only I think I am going to use hugs instead.
Provided by LINDA BAILEY
Categories Fruit Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350º 2.Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well Add Flour and Salt. Mix well Stir in the Cherries. Shape Dough into 1" balls.
- 2. Place 2" apart on ungreased sheets. Bake for 8 - 10 minutes or until you can see that the lower edge is a light golden brown. Remove from oven and press a candy kiss into the top each cookie.
CHERRY CHOCOLATE KISS COOKIES - VALENTINE KISSES
These cookies are similar to Peanut Butter Blossoms, but are cherry cookies instead of peanut butter. I like to make them for Valentine's Day-- and call them Valentine Kisses. There are many variations-- you can use make the dough and use white or semi-sweet chocolate chips or use mini-kisses for smaller bite size cookies. The dough can be rolled in plain sugar, or red decorator sugar for an extra festive look.
Provided by CFS Momma
Categories Dessert
Time 1h14m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
- Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
- Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
- Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
- Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
- Transfer to wire rack to cool.
COCONUT CHERRY CHOCOLATE KISS COOKIES
Peeling silver foil from the chocolate kisses is like picking berries. One to keep, one to eat, one to keep,one to eat...
Provided by Potluck
Categories Dessert
Time 45m
Yield 54 serving(s)
Number Of Ingredients 11
Steps:
- To make dough-In large mixer bowl cream butter with the cream cheese and sugar until light and fluffy.
- Add egg yolk and vanilla. Beat well.
- Combine flour,baking powder and salt.NOTE-A touch of almond extract intensifies cherry flavor.
- Gradually add to creamed mixture.
- Stir in cherries and 3 cups coconut. Cover tightly and chill for 1 hour ,or until firm.
- To bake-Shape dough into 1 inch balls.
- Roll in coconut.
- Place on ungreased cookie sheet.
- Bake 350°F for 10-12 minutes or until lightly browned.
- Remove from oven. Immediately press 1 kiss in center of each cookie.
- Cool 1 minute.
- Carefully remove from cookie sheet. Cool completely on wire racks.
Nutrition Facts : Calories 95.2, Fat 5.5, SaturatedFat 3.8, Cholesterol 9.2, Sodium 59.4, Carbohydrate 10.9, Fiber 0.5, Sugar 7.9, Protein 1.1
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HERSHEY'S KISSES CHOCOLATE CHERRY BLOSSOMS RECIPE
From hersheyland.com
Servings 42
Total Time 40 mins
Category Cookies & Blossoms
- Stir together brownie mix and cocoa in large bowl. Add water, syrup, egg and oil, beating until well blended. Refrigerate about 30 minutes or until firm enough to roll.
- Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease. Shape dough into 42 equal balls (about 1 inch). Roll in sugar, if desired. Place on prepared cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; press frozen chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.
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From sallysbakingaddiction.com
5/5 (3)
Category Cookies
Cuisine American
Total Time 5 hrs 15 mins
- First, make sure you have enough room in the freezer/refrigerator because you’ll need to quickly chill the baked cookies with the Hershey’s Kiss on top in step 4.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.
- Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
- Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes then gently press a Hershey’s Kiss into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate. Let the Hershey’s Kiss set on the cookies in the freezer/refrigerator for about 15 minutes.
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