Valentine’s Day is right around the corner (sheesh, how did this happen?)! This year, I am giving the people I love lots of Valentine’s Day kisses – in cookie form.
These gluten-free sweet treats are light, tender cookies studded with maraschino cherries and topped a chocolate kiss.
While these cookies are simple to make, there are a couple of little tricks that will make your life (or at least your cookie making) a bit easier.
First of all, make sure to dry your cherries well with paper towels, you don’t want to tint your dough too pink nor do you want any extra liquid.
Secondly, make sure that all your chocolate kisses are unwrapped before the cookies are finished baking; you want to top the cookies with the kisses as soon as they come out of the oven. If you let the cookies cool too much, they have a tendency to crumble when you are trying to get that kiss in there. Don’t worry, once the cookies cool, they won’t crumble on you.
I also stagger my starting time for baking the cookies. I get all my cookie dough placed on the cookie sheets, put one