The gang’s all here

Manly Oatmeal Raisin Cookies

Fri, 18 May 2012 10:40:48 -0600

We were looking for “manly cookies” to take to a group of 48 wonderful men who served over 500 women a delicious hot meal at a recent Stake Relief Society Women’s Conference. That was a feat that required skill and patience - and none of them are in the food service industry.

We, as a Relief Society Presidency, debated over what the actual definition of a manly cookie would be. We came up with four choices - and each of us made one to contribute to the variety we took to thank them. A HEFTY brownie (not a dainty little bite-size or mini-muffin size). Jumbo Chocolate Chippers (recipe is HERE - my all-time favorite). A big fat SOFT sugar cookie. And... (the one I had to come up with) a chewy oatmeal raisin cookie.

Of course, I always google everything before I narrow down the choices. I found quite a few that really SOUNDED manly... Wookie Cookies, Davy Crockett Bars, Cowboy Cookies, Chipachunk Cookies. But the common thread was oatmeal - and not quick oats, but old-fashioned ROLLED oats.

I found one that everyone raves about from Cook’s Illustrated - a good source, if you ask me. There are many cooks out there that claim they have the “secret” to keep them soft and chewy. Some claim that adding some kind of maple syrup, corn syrup, pureed raisins, and the list goes on and on. But what I’ve found is the right combination of sugar & butter, as well as making the ball of dough large enough that the cookies slightly underbake in the center. The trick is removing them at just the right point - which is... (read on and you’ll see)

My favorite cookie recipe has always been a jumbo soft chocolate chip cookie. But... after trying this recipe, if I had a choice of a soft oatmeal raisin cookie and a soft chocolate chip cookie I would really have a dilemma on my hands. These are awesome. And see if you can leave them alone for at least a day before enjoying - and they will be even more amazing. The texture changes from slightly gooey (which I love) to puffy and soft - in just 24 hours.

To change these up to suit your taste - try adding chocolate chips, coarsely chopped nuts, and/or flaked coconut. It definitely couldn’t hurt.

Recipe source: adapted from cooksillustrated.com

Ingredients:

2 sticks (1/2 lb - or 1 cup) butter, softened - but still firm
1 cup brown sugar, packed
1 cup granulated white sugar
2 eggs
1-1/2 cups flour
1/2 tsp salt (use 1/4 tsp if using salted butter)
1/2 tsp baking powder
pinch of dried nutmeg (to taste, optional)
1/2 tsp cinnamon
3 cups old fashioned rolled oats (not quick oats)
1-1/2 cups raisins

Directions:

If your raisins are not plump and soft (which mine often aren’t) - add about 1/4 cup of water to them and place them in the microwave on high for a minute or two. Pour into a strainer and allow to drain and cool completely. (This makes the cookies even more moist)

In a large bowl, beat butter and sugars until creamy and fluffy - about 3 minutes.

Beat in the eggs until well combined.

Add the flour, salt, baking powder, cinnamon, and dash of nutmeg to the creamed mixture. Stir in just until incorporated - do not over mix.

Now add the rolled oats and drained/cooled raisins. Mix in by hand with a heavy spatula. (If using chocolate chips, coconut, and/or nuts - add at this time with the oats/raisins)

Using a large ice cream or cookie scoop (about 1/4 cup size) - form balls and place on baking sheet. I’ve found that six fit just about right.

Place in preheated 350° oven. Set timer for 20 minutes.

Check at 20 minutes (depending on your oven - adjust accordingly).

Only remove if the cookies are beginning to brown and look “set” around the edges - but they will still be soft in the center (as shown in the photos) Don’t worry too much about that - the ‘gooey’ look goes away after a little while.

Allow cookies to stand on hot baking sheets for several minutes - until almost cool. This extra time will finish the centers to perfection.

Finish cooling on wire racks. Store in tightly covered container or ziploc bags.

The cookies are best when allowed to stand (covered) for 24 hours before serving - but good luck waiting that long.

Fluffy (but dense) Pound Cake

Wed, 16 May 2012 19:58:26 -0600

There are so many versions of pound cake out there - and everyone has their favorite. This one however, is a mixture of all that’s good in most recipes. It has a deep brown crust, which is sweet and crunchy. That keeps it more interesting than pale yellow pound cake. The texture is slightly creamy - not just moist.

I’m sure part of the reason it works so well is because it has just enough shortening added to the butter that it really improves the texture. Very little leavening is used - so no large air holes here, not to mention you don’t worry about overflowing a standard bundt pan. I’ve made it three different ways - with evaporated milk, cream, and whole milk - and I prefer the cream.

The original recipe called for lemon extract and lemon zest. I tried it that way, as well as with just almond flavoring and vanilla extracts. The almond version is subtle and goes with just about everything.

I’ve seen something called “Butterfinger Cake” - and it looked like something I wanted to try. So I used this bundt cake, poked it all over with a drinking straw, and poured both a can of sweetened condensed milk AND a jar of caramel ice cream topping over it. You are then supposed to spread it with whipped cream and sprinkle with crushed Butterfinger candy bars. I got as far as the toppings - it was rich ENOUGH without the rest. We enjoyed it with a scoop of ice cream and a drizzle of caramel.

The next way I used this cake was in Sunshine Trifle (recipe is HERE). I needed to put it in individual containers to use as a sweet treat for some wonderful people. It was really pretty with a tiny “silver” (...plastic) fork taped to the top.

Recipe source: adapted from lickthebowlgood

Ingredients:

2 sticks butter (salted or unsalted work fine)
1/2 cup Crisco shortening (good quality shortening of any brand works)
3 cups sugar
6 large eggs
1 tsp vanilla extract
1 tsp almond extract
* (you may use 1 tsp lemon extract and zest of one lemon in place of the vanilla and almond flavorings, if desired)
1 cup evaporated milk OR light cream OR whole milk
3 cups flour
1/2 tsp baking powder

Directions:

Cream together the shortening and butter (room temperature) with sugar in a large bowl.

Add the eggs until well blended.

Add the flavorings (and lemon zest, if using)

Stir in the flour and baking powder, alternately with the cream/milk.

The batter will be very thick, and do not overmix.

Pour batter into a greased standard-size bundt pan - or two loaf tins. (To be on the safe side, I always place the pan(s) on a baking sheet in case it overflows).

Bake in a preheated 325° oven for 80 - 90 minutes - testing with a toothpick in center for doneness.

This cake does not rise very much, and it springs back barely when lightly touched when done.

Allow cake to cool at least 10 minutes in pan before turning out onto cooling rack.

If finishing with caramel topping and sweetened condensed milk - do not remove from pan first. Leave in pan, pierce with a drinking straw in several places, and pour toppings over the holes until the milk & cream seep in.

FAST In the Blender Salad

Wed, 9 May 2012 15:55:03 -0600

I’m posting this at the request of my children. They think I should share some of our old-timers - those that are not necessarily worthy of a cookbook, but that they survived on as children. Isn’t it interesting how those ‘boring’ recipes can hold a place in your heart?

This was a go-to recipes from when my family was very young. When my husband let me know we were having company for dinner one night, I was scrambling to find something that would be ready in less than an hour. I had no greens for a tossed salad, so I went to the Utah stand-by... green Jello.

I’m not sure where I found the recipe - probably in an old Jello Cookbook. But it’s been a favorite of all my kids as they grew up, and now my grandchildren love it too. They like to shave little slices from the sides and let it melt on their tongues. If there were leftovers, they didn’t last very long.

I guess this would qualify for one of those “salad-desserts”. When I was lucky just to get the main dish on the table (let alone dessert) I brought this in as dessert, and nobody flinched.

When I was asked to bring a salad kids would love, I would set this in small half-size paper cups. It’s very pretty when poured into small, clear plastic cups.

You can change the look by changing the flavor of jello. And to make it for a special occasion - try serving it with a slice of pineapple, strawberry, or kiwi on top - and prop a sugar wafer cookie (on an angle) to the side.

Ingredients:

One 6-oz package lime jello (or any flavor you choose)
2 cups boiling water
1/4 cup sugar
One 8-oz package cream cheese
2 cups ice cubes (I like to use crushed)

Directions:

Ready? (this is really HARD...)

Bring two cups water to a boil in the microwave.

In a good blender, pour the 1/4 cup sugar with the jello powder in the bottom.

Pour boiling water over, cover, and process briefly for a minute or two till sugar dissolves.

Stop the blender and add the cream cheese.

Process until all the flecks of cream cheese disappear.

Add the 2 cups of ice. Process until completely melted.

Pour immediately into individual dishes or one medium serving bowl.

Pozole

Mon, 7 May 2012 13:59:18 -0600

Pozole is (in a nutshell) a meat & corn stew that has many variations. I won’t go into exactly WHAT was in the original version - suffice it to say that today’s version(s) can vary widely from region to region.

When you try it the first time, be prepared for everyone to say “What’s this white stuff?” It has a unique texture and flavor. Here’s why:

The corn used in Pozole is large kerneled white corn called cacahuazintle. It is boiled in lime until the outer husks are freed and a frothy stew is left. This corn (called Hominy in the US) is combined with meat and spices that vary from place to place. If you use a can of hominy in the US, look for one that is processed the traditional Mexican way - and only add it once the meat is tender.

The process of soaking in lime kills the corn seed’s germ, which keeps it from sprouting in storage. It also has several other advantages - it converts some of the niacin into a form that is absorbed more easily by the body, and improves the availability of the amino acids. This process is called nixtamalization, and when used - it improved nutrition in cultures that depend on corn. And... just as important - it tastes better (and more unique) than standard corn.

Pozole is a popular fiesta food, where you’ll find red or white in Jalisco, green in Coliima and Guerrero, white in Nayarit. On the Veracruz coast, it is made with the local seafood and fish. The most interesting thing about Pozole is the garnishes. Lime wedges, shredded lettuce or cabbage, chopped onion, sliced radishes, and crispy tortilla strips are just a few. I tried it with finely shredded cabbage and sliced radishes - surprisingly good! (and I’ve always hated radishes...)

This version is one I came up with by combining ingredients that are commonly found in Pozole. I like it with chicken, but pork is supposed to be wonderful as well. Easy, quick, and wonderful with lots of condiments you like.

Ingredients:

2 Tbs canola oil
1/2 large onion, diced
1 green pepper, diced
Dried minced garlic (about 1/4 tsp) or 2 cloves fresh garlic, minced
2 large chicken breasts - sliced thinly and cut into bite-size pieces
28-oz can diced tomatoes with juice
29-oz can hominy (processed the Mexican way) drained.
15-oz can white beans, drained & rinsed
1 can (+ or -) of additional water to thin the soup
2-1/2 tsp cumin
2 tsp chili powder
1 Tbs chicken base (or use 2 chicken bouillon cubes)
Salt & pepper to taste
Optional: canned green chiles, drained.

Directions:

Pour oil into heavy stockpot. Heat until shimmering.

Add sliced chicken, green pepper, and onion. Stir fry until chicken is cooked and vegetables are tender/crisp.

Add cumin, chili powder, and chicken base (or bouillon).

Add tomatoes with juice, an additional can of water (you can add more later after simmering), drained beans, and hominy.

Bring to a boil and simmer until flavors combine and vegetables are cooked tender.

Taste and correct seasonings with additional salt & pepper.

Serve hot, topped with your choice of garnishes (including lime wedges, shredded lettuce or cabbage, thinly sliced radishes, chopped onion, tortilla chips or strips, grated cheese, sour cream, etc...)

Grand America Bread Pudding

Wed, 2 May 2012 16:38:28 -0600

During the Christmas holidays last year, I wanted to start a new tradition with the girls in my family (my daughters, daughters-in-law, and granddaughters). I wanted to take them to the lunch buffet at the beautiful Grand America Hotel in Salt Lake City. If the food weren’t amazing enough, the decor and surroundings are more than worth it.

My daughter-in-law Rachel persuaded us to try the bread pudding - which I wasn’t particularly excited for - as it’s not a “vanity” dessert that would stop traffic in a beautiful buffet. There were so many choices for dessert, we really didn’t even know it was there. I took her advice and went back for just a “taste”.

Moist, tender, buttery, and did I mention the SAUCE?? Legendary. Period. We went back several times, once we discovered it’s hidden charm - and wished we had saved room for more. As we sat there talking around the table about it - we wished we could find the recipe. Another table overheard us, and mentioned that if we asked our waiter - sometimes they share it.

My daughter summoned up enough courage to ask, and before we knew it - the recipe was in my hands. I’ve dreamed of trying it for the past six months, and it really is “THE” recipe.

This isn’t difficult to make, and it just takes a short time to get it ready to bake for 1 hour. Rachel went out and purchased the ingredients and we had a great time putting it together last night. As it baked, we kept saying to each other “Yup. That’s IT! Smells just like it...”

Try it initially with just a touch of sauce, then if you’re like us - you’ll be drowning the pudding with several spoonfuls.

Recipe source: Grand America Hotel Garden Cafe - SLC, Utah

Ingredients:

Bread Pudding:

1 cup whole eggs, whisked (4 extra large eggs measured 1 cup)
1 cup granulated sugar
1 cinnamon stick (or a dash of cinnamon if you don’t have sticks)
3 cups heavy cream (no, this isn’t a typo - use it ALL)
1 Tbs vanilla extract
12-16-oz croissants (about 4-5 large croissants)

Rum Sauce:

1 cup granulated sugar
2/3 cup brown sugar
2/3 cup apple juice
3/4 cup heavy cream
1-1/2 Tbs rum extract (more or less, to your own liking)
1 cup unsalted butter

Directions:

Preheat oven to 400°.

Pudding:

In a medium bowl, whisk eggs very well and set aside.

Heat cream with the sugar, cinnamon stick, and vanilla.

Heat until hot, but not simmering.

Remove from heat and whisk the eggs into the hot mixture.

Pour mixture through fine mesh strainer. Discard solids from eggs that are trapped in strainer.

Break the croissants into small pieces in a medium bowl.

Pour hot custard over broken croissants in bowl, mixing until moistened.

Allow bread to soak in custard for about 10 minutes.

Pour moistened croissant mixture into a 9” x 13” baking dish, distributing evenly.

Cover with foil.

Place dish in a larger pan , then fill with about 1 inch of hot water.

Place in oven and bake for 60 minutes at 400° - or until knife comes out clean.

As pudding is baking, prepare sauce.

Sauce:

Place sugar, brown sugar, apple juice, heavy cream, and rum flavoring in heavy saucepan - stirring to combine.

Bring to a boil and boil for 5 minutes. Take care not to allow it to boil over.

With an immersion blender, blend in the butter.

Continue blending the sauce for about 4-5 minutes.

Cool the sauce in an ice bath until it reaches room temperature.

As it cools, it will thicken and a skin will form.

Stir occasionally to keep it smooth.

Keep in refrigerator, covered, until ready to serve.

Old Fashioned Meatloaf

Sat, 14 Apr 2012 13:45:42 -0600

Any recipe title that has “Old Fashioned” in it tells a few things about it. Number one: you won’t like it if you’re a food-snob. Number two: it has passed the test of time. Number three: it’s satisfying and comforting. Number four: you’ll love it if you’re over the age of 50 (that’s me...)

As the Pioneer Woman has said - any meat recipe that has the word “loaf” in it, instantly raises suspicion and doubt. But think of it this way... these are meatballs in loaf form. Meatloaf is convenient, not fussy to prepare, and serves easily. You can also make it go further by slicing it thinner.

Because this is so moist when mixed, it doesn’t stand up and salute when you form it in the pan for baking. It will turn out fairly flat, which makes it easy to serve. It also gives you more surface area for the sauce to settle into.

I love it because it is so moist - it doesn’t take more than a fork to cut it. It bakes up in about an hour, so it’s fast to put on the table.

The little chunks of tomato and pepper make it interesting, and you will never know oatmeal is what binds it all together. It won’t win a beauty pageant (for meatloaf) - but it’s not meant to...

I have another recipe for meatloaf that I love just as much - it’s called Judy’s Meatloaf, and the link is HERE. This is a close second, and it’s a keeper for a busier-than-average Sunday Dinner.

Recipe source: adapted from foodnetwork.com

Ingredients:

Meatloaf:

1 pound ground beef (a little extra - up to 1-1/2 lbs works just fine if you are trying to make it serve more people)
1-1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper (I used red)
1 egg, lightly beaten
8 oz canned diced tomatoes with juice (use up to the full can if using more meat)
1/2 cup quick cooking oats

Glaze: (I usually double this, and keep some aside for dipping)

1/3 cup ketchup
2 Tbs brown sugar
1 Tbs prepared mustard

Directions:

Crumble ground beef in large bowl.

Add all other ingredients, and mix lightly with hands.

Form loosely into loaf shape in 2” deep baking dish. Mixture will be very moist.

Combine glaze ingredients and spoon over top, spreading to cover evenly.

Bake at 375° for one hour, or until juices run clear.

Spread with additional glaze if necessary.

Slice and serve.

Creamy Glazed Orange Crescents

Mon, 9 Apr 2012 11:32:58 -0600

I’ve made sour cream yeast dough before, and they yield rolls that stay moist for a long time. This recipe uses sour cream in both the dough AND the glaze.

These are not your standard orange rolls. The filling is simply sugar and orange peel - stirred enough to “rub” the orange oils in. The sugar turns a delicate shade of orange and tastes wonderful. You can add toasted coconut at this point if you wish. Coconut in my family would doom them untouchable - so mine were plain.

The creamy orange glaze is boiled together during the last few minutes of baking time, then poured over the rolls while still hot from the oven. I should have baked mine until they were a deep golden brown - as the glaze softens them up significantly.

Even two days later, these are still delicious. Even more so when warmed in the microwave for a few seconds.

These make a great breakfast or brunch item for Easter, or any beautiful spring day.

Recipe source: adapted from - ourrecipeclub

Ingredients:

2 Tbs yeast
1/2 cup warm water
1/2 cup sugar
2 tsp salt
4 eggs
12 Tbs butter, melted (1-1/2 cubes)
2 cups sour cream
5-1/2 to 6-1/2 cups flour

Filling:
1-1/2 cups sugar
4 Tbs grated orange rind (from about 2 oranges)
2 cups toasted coconut (optional)
Enough melted butter to coat dough (about 1/4 cup)

Glaze:
1-1/2 cups sugar
4 Tbs orange juice
1 cup sour cream
1/2 cup butter

Directions:

Soften yeast in warm water until bubbly.

In bowl of a mixer - stir together the sugar, salt, and sour cream.

Now add the melted butter - this will take the chill off the sour cream.

Add in the eggs and mix well.

Add 5 cups of the flour and the softened yeast, mixing till smooth.

Gradually add just enough additional flour to make a soft dough - it should just begin to pull away from the sides of the bowl when done. (Remember you can’t take OUT the flour if you add too much...)

Place dough in greased bowl, flipping it to grease the top.

Cover with plastic wrap and allow to rise until doubled in bulk (mine took about 2 hours) You could also refrigerate the dough at this point.

Stir grated orange rind into the sugar for the filling until sugar turns orange. Add toasted coconut if desired. (Reserve 1/2 cup of this mixture to sprinkle over glazed rolls if you wish)

When dough has risen, turn out onto countertop. Divide into four parts.

Roll each part into a circle. Drizzle with melted butter and use a knife to spread it into a thin layer.

Sprinkle with filling mixture. Cut into 6-8 triangles and roll up crescent-style.

Place in well-greased (high-sided) pans. Remember the rolls will be glazed and you need to have room for it to spread out while hot.

Allow to rise again until double in bulk.

Bake in preheated 350° oven for at least 20 minutes, or until golden brown. Make sure the rolls are not underdone, as the glaze softens them significantly.

While baking, combine glaze ingredients in saucepan. Bring to a boil and simmer for about 3 minutes.

When rolls come out of oven, spoon glaze over the top while still hot.

If you reserved some of the coconut/sugar filling - sprinkle it over the glazed rolls now.

Allow them to set briefly before attempting to remove from pan to serve.

Herb Oil for Dipping Bread

Fri, 6 Apr 2012 12:38:21 -0600

I rarely make something like this at home, mainly because it’s my favorite thing to have when I go out. It’s so easy and fast, I really don’t know what kept me from trying it before.

I have a favorite (fast & easy) baguette bread recipe that I make all the time (link is HERE), and it was perfect with this dipping oil.

This has the right proportions of herbs and oil - and you can totally change the flavor by adding good quality balsamic vinegar. We loved it either way - plain, or with balsamic.

Ingredients:

1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1 tsp ground black pepper
crushed red pepper (depending on your preference - I liked just a pinch)
2 cloves minced garlic (or more, to your preference)
Extra virgin olive oil (I used about 1/2 cup or more)
Balsamic vinegar

Directions:

Combine the dried herbs in a small mixing bowl.

Add minced garlic and mix until it re-hydrates the herbs.

Add salt & pepper - mix.

Portion herb mixture into small, flat serving saucers.

Pour desired amount of olive oil over top and mix.

Drizzle with balsamic vinegar if desired.

Serve with fresh crusty Italian bread.

Fast-Track Spinach Artichoke Dip

Sat, 31 Mar 2012 23:37:59 -0600

I can never resist Spinach Artichoke Dip at a restaurant - probably because I didn’t have to make it myself. It’s not rocket-science, or food-snobbery - it’s just inconvenient.

When I saw this idea, I thought it could be alright, but never as good as the original. I was proved wrong... I think I like it better than the baked version. The cheese is spread throughout, and I really enjoyed it without a thick heavy layer on top.

Next time you see this on a restaurant menu - make a mental note to try this on your stovetop.

You can warm the leftovers the same way - on the stovetop. A microwave works also, just be careful not to heat it too long, as it’s easy to burn.

Recipe source: adapted from ccrecipe.com

Ingredients:

2 Tbs butter
About 8-oz fresh baby spinach (you can use up to 16-oz, but I thought that was a LOT of spinach!)
1 (14-oz) jar or can artichokes - water or oil packed, drained
2 cloves minced garlic (I used dehydrated minced garlic)
8-oz package cream cheese
1/4 cup mayonnaise (not low-fat)
1/2 cup shredded parmesan cheese (preferably NOT the green can)

Directions:

Rinse and finely chop the spinach.

Drain the artichokes and chop into 1/4” to 1/2” pieces.

Heat butter in a skillet over medium heat.

Once melted, add the spinach and allow it to wilt down - about 5-7 minutes.

Once the majority of the spinach has wilted down, stir in the minced garlic and allow it to saute briefly (about 1 minute) till it gets fragrant, but not burned.

Add the drained artichoke hearts to the skillet and heat through.

Once everything is nicely warmed, add the cream cheese and mayonnaise. Stir while the cream cheese melts and the mixture becomes creamy.

Finally add in the parmesan cheese and stir until the cheese begins to melt.

Remove from heat. Correct seasonings by adding salt & pepper to taste. You may also add crushed red pepper flakes if you like it spicy.

Place in serving dish and serve with crusty bread, chips, crackers, or raw vegetables.

Refrigerate leftovers (if there are any!)

Cherry Chocolate Kisses

Mon, 26 Mar 2012 09:59:14 -0600

Peanut butter blossoms seem to be everyone’s cookie of choice, and when I saw this idea (since it was similar) I had to try it. Anything with a chocolate kiss is worthy of testing in my book.

This is a simple shortbread cookie (no leavening), and the hardest part of the recipe is chopping up the cherries - think very RED fingernails! I would have used a food processor, but I like my cherries recognizable - not pulverized. So I decided to hand chop them.

Almond flavoring enhances the cherry flavor, and the pink color comes from utilizing some of the maraschino cherry juice. If you really want to go over the top, you could add mini chocolate chips and/or chopped pecans.

I decided to roll the dough in sugar, instead of sprinkling it on top - since you do that with Peanut Butter Blossoms. It adds a lightly sweet crunch which is wonderful. I’m always amazed at how beaten up a Hershey Kiss looks when you first take it out of the wrapper, only to become perfectly dark & shiny when you place it on a warm cookie.

Next time I make these, I will not be so heavy handed when I add my thumbprint in the center of the cookie. Just a light touch will do, as you can press it the rest of the way when you add the Hershey Kiss.

The cookies remain tender inside, probably due to the cherries. And they are pretty awesome when you bite into them while still warm, with the chocolate still soft. They keep well for a few days. I plan to make these next Valentine’s Day - but any day is a holiday when you mix cherries and chocolate.

Recipe source: adapted from thecurvycarrot.com

Ingredients:

1 cup butter - softened, but still cool.
1 cup powdered sugar
Dash of salt (1/8 tsp if using unsalted butter)
2 tsp maraschino cherry juice
1/4 tsp almond extract
2-1/4 cups flour
1/2 cup maraschino cherries - drained well and chopped
Granulated sugar for rolling
36 milk chocolate Hershey Kisses, unwrapped

Directions:

Preheat oven to 325°.

In a large bowl, beat the butter until creamy.

Add powdered sugar and salt, beating until fluffy.

Add the cherry juice and almond extract, mixing until blended.

Add flour, beating just until combined.

Now add the cherries and fold in until mixed.

Shape the dough into 1” balls. I did this by rolling the dough into a log and cutting into the number of pieces I needed, then rolling in the palms of my hands.

Roll dough balls in sugar.

Place on baking sheet - about 2” apart.

Using your thumb, lightly press an imprint in center of each ball.

Bake until the cookies are very lightly browned on the bottom - about 14 minutes.

Once removed from the oven, immediately press a chocolate kiss into the imprint of each cookie.

Cool on wire racks (or just eat immediately for the ultimate chocolate pleasure)

Makes 36 cookies.