1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter and confectioners sugar until light and fluffy.
3. Add salt, maraschino cherry juice, and your choice of almond, vanilla, or cherry extract. Mix until combined.
4. Gradually add 2 cups of flour, mixing gently until just combined. Add more flour as needed until the dough is firm but not dry.
5. Fold in the chopped maraschino cherries evenly throughout the dough.
6. Scoop tablespoon-sized portions of dough and roll them in granulated sugar. Place them about 2 inches apart on ungreased baking sheets.
7. Bake for 12 to 15 minutes or until cookies are lightly golden around the edges.
8. Immediately after removing from the oven, press a Hershey Kiss into the center of each cookie, allowing it to soften slightly.
9. Let cool completely on the tray before transferring to wire racks to cool fully.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 160 kcal (per cookie, approximate) | Servings: 24 cookies
Tips:
For best texture, chill the dough for 30 minutes before baking to prevent spreading.
Use fresh maraschino cherry juice for the best authentic cherry flavor in the cookies.
