Have you ever tried Hershey’s Cherry Cordial kisses? If not, you need to. They taste like a cordial cherry minus the whole cherry. They are only available during the holidays which is another reason why I love this time of the year so much. I usually find them in the Holiday section at Target. If I don’t find them there, I first send a text to my bff working at Hershey that says, “What the… Where are my kisses?” and then I shed a tear before searching at Walmart.
Since my brain is in full on cookie mode right now, I went to grab myself a Kiss recently and thought, “These should be on a cookie.” and then I thought, “Kind of like my favorite peanut butter blossoms but cherry… Yes…” Come to find out, my thoughts weren’t actually that original. I found quite a few cherry blossom cookies on the good ol’ Pinterest and adapted many of them until I finally had one that I believe is worthy of sharing with you all. You can use a typical Hershey kiss and these would be still be very good (the chocolate is really what makes these cookies so tasty!) but the little cordial surprise makes them even better. These would also be perfect for Valentines Day!
Hershey's Cherry Cordial Blossoms
- 1 Cup Unsalted Butter, softened
- 1 Cup Powdered Sugar
- 1 tsp Vanilla Extract
- 3/4 tsp Almond Extract
- 2 Tbsp Maraschino Cherry Juice
- 2 Cups All-Purpose Flour
- 16 Maraschino Cherries, drained and chopped
- 24 Cherry Cordial Hershey Kisses, unwrapped
Using a stand or handheld mixer, beat the butter on high speed until creamy.
Slow the mixer down to medium and add in sugar and vanilla and almond extracts. Scrape the bowl down as needed.
Turn the mixer to high and add in the maraschino cherry juice. Beat for one minute.
Slow the mixer down to slow speed and slowly add the flour, scraping down the bowl when necessary. Mix for about one minute until it is fully incorporated.
While the mixer is on slow speed, add in the chopped cherries and continue mixing until they are dispersed throughout the dough.
Tightly wrap the dough with foil or plastic wrap and chill in the refrigerator for a minimum of 4 hours and maximum of 3 days (I like to leave it in there overnight). The dough will be very difficult to work with and will spread all over the cookie sheet if it's not chilled well enough.
When you're ready to bake the cookies, preheat the oven to 350 F degrees.
Line two cookie sheets with parchment paper.
Using a melon baller, shape the cookie dough into balls. If the dough starts to soften, put it back in the refrigerator to firm up again.
Bake for 10-13 minutes until the bottoms and edges are golden brown in color. I baked mine for 10 minutes but the time will just depend on where you are and the oven you're using.
Transfer the cookies to a cooling rack and let the cookies cool for 5 minutes before placing a Hershey kiss on top of the cookie. Don't put them on as soon as they come out of the oven or the Kiss will melt!
Store the cookies covered at room temperature for 3 days or in the fridge for 6.