Ah, the Cherry Chocolate Kisses – a timeless classic in my family’s Christmas baking repertoire. As I stand in my kitchen, enveloped in the comforting embrace of cinnamon and nutmeg, I’m thrilled to share this recipe that warms the heart as much as it delights the palate. This recipe yields about 24 cookies, perfect for sharing with loved ones during the holiday season.
Ingredients:
- All-Purpose Flour: 2 cups – It provides the perfect structure for the cookies.
- Baking Powder: 1/2 teaspoon – This helps the cookies rise just a bit, giving them a delicate crumb.
- Salt: 1/4 teaspoon – A pinch to balance the sweetness.
- Unsalted Butter: 1 cup (room temperature) – The butter should be soft for a creamy texture.
- Granulated Sugar: 1 cup – This adds the right amount of sweetness.
- Egg: 1 large – It binds the ingredients together.
- Milk: 2 tablespoons – For a little moisture.
- Vanilla Extract: 1 teaspoon – A dash of vanilla adds a warm flavor.
- Almond Extract: 1/2 teaspoon – This is my secret for a nutty, rich taste.
- Maraschino Cherries: 1/2 cup, chopped – The star ingredient, offering a delightful tartness.
- Chocolate Kisses: 24 pieces – These will be pressed into the cookies for that irresistible chocolatey heart.
Instructions:
- Preheat Oven and Prepare Baking Sheets: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. This is crucial for a tender texture.
- Add Egg and Extracts: Beat in the egg, followed by the milk, vanilla, and almond extracts. Ensure everything is well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix, as this can lead to tough cookies.
- Fold in Cherries: Gently fold in the chopped maraschino cherries. The dough will have a beautiful speckled appearance.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Space them about 2 inches apart, as they will spread a little.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden. The key is not to overbake them to keep that delightful chewy texture.
- Add Chocolate Kisses: As soon as the cookies come out of the oven, gently press a chocolate kiss into the center of each cookie. The heat will slightly melt the chocolate, adhering it to the cookie.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Personal Tips:
- Butter Temperature: Ensure your butter is at room temperature, not melted or too hard. This affects the texture of your cookies.
- Cherry Size: Chop the cherries finely. Large chunks can make the cookies fall apart.
- Chocolate Kisses: Unwrap the kisses before the cookies are done baking, so you’re ready to place them immediately.
These Cherry Chocolate Kisses are a celebration of the season’s joy and warmth. Each bite, with its tender crumb, the tartness of cherries, and the melt-in-your-mouth chocolate, is like a festive hug. Enjoy these with a cup of hot cocoa or a glass of milk, and let the spirit of Christmas envelop you. Happy baking! 🎄🍪🍫