Cherry Macaroon Kiss Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries., Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. , Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• In a large bowl, beat the butter, cream cheese and sugar.
• Blend well, then add egg yolk, almond extract and orange juice; beat mixture well.
• Stir together the flour, baking powder and salt.
• Gradually add to the butter mixture and beat until well blended.
• Stir in 3 cups of the coconut; cover mixture and chill for 1 hour, or until firm to handle.
• Unwrap the kisses while chilling and heat oven to 350°.
• Form dough into 1-inch balls; roll them in remaining coconut.
• Place them on a ungreased cookie sheet. Bake 10-12 minutes until lightly browned.
• Remove from the oven and quickly press a kiss into each center.
• Let cool 1 minute, then transfer to wire rack to cool completely.

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, extract and juice. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and chill at least 1 hour. , Shape into 1-in. balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Immediately place a cherry or chocolate kiss on top of each cookie. Cool 5 minutes; remove to a wire rack to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk flour and salt together in a small bowl.
• Combine shortening, powdered sugar, cherry juice, red food coloring, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
• Shape dough into 1-inch balls; arrange 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately top each cookie with a chocolate kiss, pressing firmly. Transfer cookies to wire racks to cool completely.

Steps:

• To make dough-In large mixer bowl cream butter with the cream cheese and sugar until light and fluffy.
• Add egg yolk and vanilla. Beat well.
• Combine flour,baking powder and salt.NOTE-A touch of almond extract intensifies cherry flavor.
• Gradually add to creamed mixture.
• Stir in cherries and 3 cups coconut. Cover tightly and chill for 1 hour ,or until firm.
• To bake-Shape dough into 1 inch balls.
• Roll in coconut.
• Place on ungreased cookie sheet.
• Bake 350°F for 10-12 minutes or until lightly browned.
• Remove from oven. Immediately press 1 kiss in center of each cookie.
• Cool 1 minute.
• Carefully remove from cookie sheet. Cool completely on wire racks.

Steps:

• Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.
• Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolate pieces. Heat oven to 350 F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate piece on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.