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Cherry-Chocolate Blossoms****




Source of Recipe


pillsbury


Recipe Introduction


Follow directions for a non pressed cookie; or instead of refrigeration, just put into cookie press and proceed.


List of Ingredients




1 cup powdered sugar
1 cup butter, softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 to 4 drops red food color
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup maraschino cherries, drained, chopped
48 milk chocolate candy drops or pieces, unwrapped


Recipe



1. Heat oven to 350°F. In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.

2. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in cherries. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.

3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.

4. Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Immediately top each cookie with milk chocolate candy; press down firmly. Remove from cookie sheets.