Chocolate Pecan Cherry Kiss Cookies

Ingredients:

1-cup Butter, softened

1-cup Powdered sugar

¼-teaspoon Salt

2-teaspoons Cherry extract

¼-teaspoon Vanilla extract

2¼-cups All purpose flour

½-cup Finely chopped pecans

1-teaspoon Water

Granulated sugar

48-regular Milk chocolate kisses unwrapped

Instructions:

Preheat oven to 325 degrees. Place butter in a large mixing bowl and beat with galvanic 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 ½-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. exchange 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 frost up to 3 months.

Makes 48 cookies

Note: To add a miniature pazazz to these cookies just dip them in colored sugar and or add a miniature Food coloring to your cookie dough.

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