So, it’s almost Halloween weekend…are you ready?? Have your costume(s) all picked out? Party invitations accepted? I usually don’t do a lot for halloween, but this year I promised some friends that I would brave the crazies of Austin’s 6th Street with them. Earlier this week I got my costume out and ready, and then I heard the weather forcast. Keep in mind that other than a few random cold-snaps, we’ve had temps in the 80s, sometimes still in the 90s lately.
But what is the weather going to be on Halloween weekend? High of 56…WHAT?!?! Let’s just say that my costume is not designed for that degree of coldness, and I might turn into a popsicle. If you don’t hear from me on Monday…send help. And a heater. Sheesh.
I guess the weather is trying to prepare me for Winter, much like this link-up party, hosted by Brenda of Meal Planning Magic, is trying to help prepare you for Christmas baking! I sadly had to miss last week because of my travel and crazy schedule, but I’m happy to be back this week to share an awesome cookie recipe with you!
- 1 cup unsalted butter, softened, but still cool
- 1 cup powdered sugar
- 1/8 tsp salt
- 2 tsp maraschino cherry “juice”
- ¼ tsp almond extract
- 2 ¼ cups all purpose flour
- ½ cup maraschino cherries, chopped
- Granulated sugar, for sprinkling
- 36 milk chocolate kisses, unwrapped
- Preheat the oven to 325 degrees F and line a baking sheet with foil.
- In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
- Reduce to low speed and slowly add the powdered sugar and salt, then the cherry juice and almond extract. Mix until well combined.
- Add the flour, in 2-3 batches, scraping down the sides of the bowl as needed. Increase the mixer speed to medium and add the cherries.
- Using a medium cookie scoop for uniform sized cookies, shape the dough into 1-inch balls, and place on the prepared baking sheet about 2 inches apart.
- Gently press each cookie to 1/2-inch thickness, and sprinkle with a bit of granulated sugar.
- Bake for 12-14 minutes, until bottoms are lightly browned. (I unwrapped my kisses while the cookies where baking, to pass the time!)
- Remove from the oven and press a chocolate kiss into each cookie’s center. Make sure you do this right away, while the cookie is still very soft.
- Transfer the cookies to a wire rack to cool completely.
Eva @ Eva Bakes
Oooh – this looks awesome! I don't like peanut butter, so peanut butter blossoms aren't in my baking repertoire. This sounds a perfect alternative!
Elaine @ Cooking to Perfection
As Eva pointed out, this is a great alternative to peanut butter blossoms. Plus, they are a lot prettier! Love the red. 🙂
Annamaria @ Bakewell Junction
The cookies look great. I don't make peanut butter blossoms but these could work as an alternative for me.
What a lovely looking cookie!
This cookie is full of my favorite flavors–cherrys, almond and chocolate. What's not to love. This will be pinned for the coming holiday baking. Or maybe I'll just make them tonight!