1-cup Butter, softened
1-cup Powdered sugar
2-teaspoons Cherry extract
–Teaspoon Vanilla extract
2–cups All purpose flour
–Cup Finely chopped pecans
48-regular Milk chocolate kisses unwrapped
Preheat oven to 325 degrees. Place butter in a large mixing bowl and beat with electric mixer on medium speed for about 30 seconds; add powdered sugar and salt. Beat until mixed well. Beat in cherry and vanilla extracts until mixed well. Beat in flour with mixer; stir in pecans and teaspoon of water.
Shape dough into about 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Flatten to–inch in thickness with the bottom of a glass or similar object dipped in granulated sugar.
Bake in preheated 325 degree oven about 14 minutes or until bottoms are lightly brown. Remove from open; press a chocolate kiss into each cookie. Transfer cookies to a wire rack and let cool.
Note: So that the sugar will stick to the bottom of the glass, first dip the bottom of the glass in the cookie dough. Next, dip it into the sugar.
To store cookie dough to bake later: Place in layers separated by wax paper in an airtight container; cover; place in refrigerator up to 1 week or freeze up to 3 months.
Makes 48 cookies
Note: To add a little pazazz to these cookies just dip them in colored sugar and or add a little food coloring to your cookie dough.
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