Really, what kid wouldn’t want to eat pink cookies?  Just in time for Valentine’s Day, these adorably pink cookies topped with Hershey Kisses.  They’re a pretty perfect treat to bake and eat with your littlest sweethearts.  We had so much fun making them, and the kids’ favorite part was measuring out (with their fingers) a half cup of cherries…what a sticky mess!

While baking these with my kids, I couldn’t help but think of the book Pinkalicious.  It’s one of my kids’ faves, have you read it?  Then, I also found out that CRUMBS has a Pinkalicious Cupcake…my kids would freak! Shhh…let’s keep that one between us, ok?

Back to the cookies–they are sweet, but not too sweet….just right, and did I mention pink!?!  I especially love when you get a bite with a cherry bit in it!

Pink Kisses Cookies

Ingredients

• 1 cup butter
• 1 cup powdered sugar
• 2 Tablespoons maraschino cherry juice
• 1/2 tsp almond extract
• 2 drops red food coloring
• 1/4 tsp salt
• 2 1/2 cups  flour
• 1/2 cup Maraschino cherries, drained and chopped
• 25-30 Hershey Kisses

Directions

1. Cream together butter and powdered sugar.
2. Add cherry juice, almond extract, red food coloring and salt and beat well.
3. Add flour 1 cup at a time, scraping bowl.
4. Fold in cherries.
5. Place quarter (or a little bigger, depending on how you like them) sized balls of dough on cookie sheet leaving a little room between them to spread.
6. Bake at 350F degrees for 10-12 minutes.
7. Remove from oven and immediately top with Hershey Kisses, pressing down slightly.
8. Let cool completely before storing in an airtight container.
9. Makes 25-30 cookies.

Recipe Inspiration: Donna Diegel

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