Chocolate Cherry Blossoms Recipe
Introduction
Chocolate Cherry Blossoms are delightful cookies that combine buttery dough with a cherry twist and a rich chocolate center. Topped with a dark chocolate Hershey’s Kiss and optionally drizzled with a sweet glaze, these treats are perfect for any occasion.
Ingredients
- 1 cup butter (softened)
- 1 cup powdered sugar
- 4 teaspoons cherry juice (from the maraschino jar)
- 1/2 cup maraschino cherries (chopped)
- 3/4 teaspoon almond extract
- 2 1/2 cups flour
- 1 bag Hershey Kisses (dark chocolate preferred)
- 1 cup powdered sugar (for glaze)
- 1 tablespoon water (for glaze)
- 1 teaspoon almond extract (for glaze)
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: In a mixer bowl, beat the softened butter and 1 cup of powdered sugar together until creamy.
- Step 3: Add the cherry juice, chopped maraschino cherries, and 3/4 teaspoon almond extract to the bowl. Mix until combined. Optionally, add a few drops of food coloring for a pink hue.
- Step 4: Gradually mix in the flour until the dough comes together. The dough should be dry but moist enough to form into balls; add extra cherry juice, 1 teaspoon at a time, if too dry.
- Step 5: Shape the dough into balls about 1 1/2 inches in diameter. Place them on ungreased cookie sheets or lined with parchment paper or a silicone baking mat.
- Step 6: Bake for 10-12 minutes, until the bottom edges turn light golden brown.
- Step 7: Remove the cookies from the oven and, while still on the sheet, gently press a Hershey’s Kiss into the center of each cookie. Leave on the tray for 5 minutes.
- Step 8: Transfer cookies to cooling racks and let cool completely before glazing.
- Step 9: For the glaze, stir together 1 cup powdered sugar, 1 tablespoon water, and 1 teaspoon almond extract. Drizzle over the cooled cookies and let the glaze harden before serving.
Tips & Variations
- Add a few drops of red or pink food coloring to the dough to enhance the cherry theme.
- Use milk or semi-sweet Hershey’s Kisses for a different chocolate flavor.
- If you prefer a softer cookie, reduce baking time by 1-2 minutes.
- For a festive touch, sprinkle chopped nuts or colored sugar over the glaze before it hardens.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies gently in a low oven or microwave for a few seconds to soften the chocolate center.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have a different moisture content and flavor, so it’s best to use maraschino cherries for this recipe to achieve the intended taste and texture.
What can I do if my dough is too sticky?
If the dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it reaches a ballable consistency. Avoid adding too much flour to keep the cookies tender.
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Chocolate Cherry Blossoms Recipe
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
Description
Chocolate Cherry Blossoms are delightful, soft cookies infused with cherry and almond flavors, topped with a rich Hershey’s Kiss and optionally drizzled with a sweet almond glaze. These cookies combine the fruity sweetness of maraschino cherries and cherry juice with the deep taste of dark chocolate for a festive and irresistible treat.
Ingredients
Cookie Dough
- 1 cup butter, softened
- 1 cup powdered sugar
- 4 teaspoons cherry juice (from the maraschino jar)
- 1/2 cup maraschino cherries, chopped
- 3/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
Topping
- 1 bag Hershey’s Kisses (dark chocolate preferred)
Optional Glaze
- 1 cup powdered sugar
- 1 tablespoon water
- 1 teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugar: In a mixer bowl, beat together the softened butter and powdered sugar until the mixture is creamy and smooth, ensuring good texture for the dough.
- Add Cherry and Almond Flavors: Mix in cherry juice, chopped maraschino cherries, and almond extract into the creamed mixture. Optionally, add food coloring to enhance the pink hue of the dough.
- Combine with Flour: Stir in the flour until fully incorporated. The dough should be dry but hold together when formed into balls. If too dry, add additional cherry juice, one teaspoon at a time.
- Shape Dough Balls: Form the dough into balls approximately 1 1/2 inches in diameter. Place them spaced on ungreased cookie sheets or those lined with parchment paper or silicone mats.
- Bake the Cookies: Bake at 350°F for 10-12 minutes or until the bottom edges of the cookies turn a light golden brown.
- Add Hershey’s Kisses: Remove the cookies from the oven and, while still warm, gently press a Hershey’s Kiss into the center of each cookie. Let them rest on the baking sheet for an additional 5 minutes to set.
- Cool Completely: Transfer the cookies to cooling racks and allow them to cool entirely before proceeding to glaze.
- Prepare and Apply Glaze (Optional): Stir together powdered sugar, water, and almond extract to make a smooth glaze. Drizzle over the cooled cookies and let it harden before serving.
Notes
- You can add a few drops of red or pink food coloring to intensify the cherry color in the dough.
- Make sure not to overbake; the cookies should be lightly golden to keep them soft inside.
- The glaze is optional but adds a lovely, sweet finishing touch with extra almond flavor.
- Use dark chocolate Hershey’s Kisses for a richer chocolate contrast.
- Cookies are best stored in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Cherry Blossoms, cherry cookies, Hershey’s kiss cookies, almond extract cookies, holiday cookies, cherry chocolate cookies
