Instructions

• Preheat oven to 350°F. Line one or two baking sheets with parchment paper.
• In a large bowl, beat the softened butter, powdered sugar, and salt until light and fluffy (about 2–3 minutes).
• Beat in the maraschino cherry juice, almond extract, and the red food coloring drops (if using) until evenly combined.
• Gradually add the all-purpose flour, mixing on low speed until the dough comes together and no streaks of flour remain.
• Stir in the chopped maraschino cherries until evenly distributed through the dough.
• Roll the dough into 1-inch balls (use a small scoop or teaspoon) and place them on the prepared baking sheet about 2 inches apart.
• Bake 8–10 minutes, or until the cookie edges are set and the bottoms are lightly browned.
• Remove the baking sheet from the oven and immediately press one unwrapped milk chocolate kiss into the center of each warm cookie; the edges will crinkle.
• Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.