Chocolate Cherry Kiss Cookies
1 cup unsalted butter, room temperature
1 cup confectioners powdered sugar
1/2 teaspoon kosher salt
1 (10 oz) jar maraschino cherries, cherries chopped and juice reserved
1 teaspoon Vain vanilla extract, I used Mexican vanilla extracted in Apple Brandy
2 drops red food coloring
2 1/4 cups all-purpose flour
40 unwrapped Hershey’s Kiss Candies
Preheat oven to 325°F. Line a cookie sheet with parchment paper and set aside.
In bowl of a stand mixer fitted with paddle attachment mix butter and powdered sugar on medium speed until smooth.
Add salt, 1 tablespoon of cherry juice, vanilla extract, and 2 drops red food coloring. Mix until combined, scraping sides of bowl as necessary.
Turn mixer to low and add flour, mixing until dough just comes together.
Stir in chopped cherries.
Using a small (1 1/2 tablespoons) cookie scoop, portion out dough and roll into balls. Place on prepared cookie sheet 2-inches apart. Bake for 10-12 minutes or until edges are lightly golden.
Immediately press candy kiss into center of each cookie.
Transfer to a wire rack to cool completely. Store airtight at room temperature for up to 3 days.