Cherry Blossom Cookies

1 c. butter, softened

1 c. confectioners sugar, can use half for a less sweet cookie

1 T. maraschino cherry juice

1/4 t. almond extract

2 1/2 c. SR flour, (start with 2 c.)

1 c. chopped maraschino cherries, well drained, patted dry

1/4 c. sugar for rolling

24 cherry Hershey's kisses, unwrapped

Preheat oven to 350. Line baking sheets with parchment paper. Combine butter and confectioners sugar with mixer until light and fluffy. Add cherry juice and almond extract, mixing until smooth. Add 2 c. flour and mix on low until fully combined Once combined, slowly add a little more flour at a time until dough resembles playdough and can be handles without sticking to hands. Carefully stir in chopped cherries until just combined.  Use a tablespoon cookie scoop to form dough balls. Roll in sugar to coat. Place on baking sheet & chill 20 minutes before baking. Bake 10 minutes, just until set. Immediately add Hershey's kisses to top of each cookie. Pressing down just a little until cookie starts to crack. Bake 2 more minutes. This will keep the kiss from popping off once cooled. Place cookies in refrigerator to set up. This will make it easier to stack them in a container.