Featuring Sable & Rosenfeld Tipsy Cherries & Tipsy Cherry Juice.

Ingredients

• 1 cup unsalted butter, softened but still cool
• 1 cup powdered sugar
• ⅛ tsp salt
• 3 tsp Tipsy Cherry Juice
• ¼ tsp almond extract
• 2¼ cups all-purpose flour
• ½ cup Tipsy Cherries
• Granulated sugar, for sprinkling
• 36 milk chocolate kisses, unwrapped

Preparation

Preheat oven to 325°F. Beat the butter at medium speed until creamy (about 1 minute). Reduce speed to low and slowly add the powdered sugar and salt. Add the cherry juice and almond extract until combined. With the mixer on low, slowly add the flour, scraping the bowl as needed. Increase to medium and add the cherries. Shape the dough into 1-inch balls and place about 2 inches apart. Press each center with your thumb to about ½ inch thick. Sprinkle with granulated sugar. Bake until the bottoms are lightly browned (about 14 minutes). Immediately press a chocolate kiss into each cookie's center. Cool on a wire rack. Makes 36 cookies.