Cherry Chocolate Kisses

• 1 cup powdered sugar
• 1 cup buffer, softened
• 2 teaspoons maraschino cherry juice
• 1/2 teaspoon almond extract
• few drops red food color
• 2 1/4 cups flour
• 1/2 teaspoon salt
• 1/2 cup maraschino cherries, chopped, drained
• 48 Hershey kisses

Heat oven to 350. In large bowl, combine powdered sugar, butter, cherry juice, almond extract, and food color; blend well. Lightly spoon flour into measuring cup, level off. Stir in flour, and salt, mix well. Stir in cherries. Shape dough into 1-inch balls.

Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 8 to 10 minutes, or until edges are light golden brown. Immediately top each cookie with a candy kiss, pressing down firmly. Remove from cookie sheets. Makes 4 dozen. (1 have often used the Hershey's kisses with almonds)

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