Cherry Surprise Crinkles
½ c. butter, softened
1 c. white sugar
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 egg
1 tsp. almond extract
2 c. all-purpose flour
½ c. chopped maraschino cherries, well drained and patted dry with paper toweling.
36 Hershey Kisses® (cherry cordials or dark chocolates)
Preheat oven to 350°. In medium mixing bowl, beat butter with electric mixer on MEDIUM-HIGH for 30 seconds. Add granulated sugar, baking powder, baking soda & salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg & almond extract until combined. Beat in as much of flour as you can with mixer. Stir in any remaining flour & cherries. Divide dough into 36 equal portions*. Shape each portion into a ball around a Kiss. Place balls 2” apart on ungreased cookie sheets. Bake for 10-12 minutes or until bottoms are light golden brown. Transfer cookies to wire rack and let cool. Lightly dust cooled cookies with powdered sugar. Makes 36. *To divide the dough equally, pat dough into a rectangle on a lightly floured surface. Using a sharp knife, cut the dough into 6 equal rows then cut rows into 6 equal portions. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
