Cherry Chocolate Candy-Topped Cookies
Yield
3 dozenPrep
15 minCook
8 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
moist |
|
| ⅓ | cup |
vegetable oil
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
candied cherries
|
*
|
| 1 | x |
chocolate kisses
with almonds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
moist |
|
| 79 | ml |
vegetable oil
|
|
| 2.5 | ml |
almond extract
|
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
candied cherries
|
*
|
| 1 | x |
chocolate kisses
with almonds |
*
|
Directions
Heat oven to 375℉ (190℃).
In large bowl, combine cake mix, oil, extract and eggs; stir with spoon just until thoroughly mosintened.
Stir in candied cherries.
Shape dough into 1 inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake at 375℉ (190℃) F for 6 to 8 minutes or until edges are light golden brown.
Immediately top each cookie with a candy kiss, pressing down firmly.
Cool 1 minute; remove from cookie sheets.
