1 cup butter (no substitues) softened
1 cup sifted powdered sugar
1/8 teaspoon salt
2 teaspoon maraschino cherry liquid (from jar)
1/4 teaspoon almond extract
2 1/4 cups all purpose flour ( I used 2 1/2 cups)
1/2 cup chopped maraschino cherries
granulated sugar
48 milk chocolate kisses (I did not use)
Heat oven to 325. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat till combined. Beat in cherry liquid and almond extract till combined. Beat in as much flour as you can with the mixer. Stir in the remaining flour and the cherries with a wooden spoon.
Shape dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookies sheet. Flatten to 1/2 inch thickness (mine were about 1/4 inch) with the bottom of a glass dipped in sugar. Bake about 14 minutes or till bottoms are lightly browned. Remove from oven; press an unwrapped kiss into each cookie. (I did not add kisses) Transfer to wire racks. Cool.
To store, place in layers separated by waxed paper in an airtight container up to 1 week or freeze up to 3 months.
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