Cherry Chocolate Kisses

Source: Christmas Cookie Magazine
Yield: about 50

1 c. soft butter
1 c. sifted powdered sugar
1/8 tsp. salt
2 tsp. maraschino cherry liquid
1/4 tsp. almond extract
2 1/4 c. flour
1/2 c. maraschino cherries, chopped
50 Hershey Kisses

1. Preheat oven to 325 degrees. Beat butter with an electric mixer for 30 seconds. Add powdered sugar and salt. Add cherry liquid and almond extract. Add flour, cherries, and mix well until all are incorporated.
2. Shape dough into 1" balls. Place 2" apart on a cookie sheet. Flatten to 1/2" thickness with a glass dipped in sugar.
3. Bake about 14 minutes, or until bottoms are lightly brown. Remove from the oven. Add a kiss to the center of each cookie, pressing VERY lightly. Transfer to cooling sheet. Let sit until chocolate is solid again.

The pink color is from the cherries- no food coloring is involved. It's also a great recipe for people who can't have eggs. I put the tin's lid on a little too soon, though, resulting in some squished kisses.