CHERRY CHOCOLATE BLOSSOM COOKIES RECIPES

Steps:

• Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy for about 1 minute.
• Switch the mixer to medium speed and add 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 for at least 4 hours (and up to 3 days).
• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Shape the cookie dough into balls.
• Bake for 11 to 12 minutes or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.
• Allow the cookies to cool on the baking sheet for 5 minutes then gently press a Hershey’s Kisses 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 Kisses set on the cookies in the freezer/refrigerator for about 15 minutes.
• Melt the chocolate in a double boiler or in the microwave, in 20-second increments, stirring after each increment until melted then drizzle to the cookies.

Steps:

• Heat oven to 300°F.
• Place unsweetened chocolate in bowl. Microwave, stirring every 30 seconds, 1-1 1/2 minutes or until melted. Add butter; stir until butter is melted. Cool 10 minutes.
• Combine melted chocolate mixture, 1 1/2 cups sugar, 3/4 cup flour, eggs and baking powder in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add remaining 3/4 cup flour and dried cherries; beat at low speed just until well mixed.
• Place 1/3 cup sugar in another bowl. Shape dough into 1-inch balls. Roll in sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until top is cracked and set.
• Press 1 cherry chocolate candy piece immediately into each cookie. Remove to cooling rack. Cool completely or about 1 hour until chocolate is set. Store between sheets of waxed paper in container with tight-fitting lid up to 5 days.