Cherry Blossom Candy Recipes

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHERRY BLOSSOM COOKIES

Steps:

• Heat oven to 350' F. Beat butter in a mixing bowl on medium high speed for 30 seconds.
• Add powdered sugar and salt; beat until combined.
• Beat in cherry liquid and almond extract until combined.
• Beat in as much flour as you can with the mixer. Stir in the remaining flour and the cherries with a wooden spoon.
• Chill dough for at least an hour.
• Unwrap all the Hersey kisses and set aside.
• Shape dough into 1 inch balls, rolling them in your hand.
• Gently flatten the balls into a disk.
• Dip in granulated sugar, covering all sides of the dough.
• Place balls 2 inches apart on a un-greased cookie sheet.
• Bake cookies 10-14 minutes just until the bottom edges are lightly browned.
• Remove each baking sheet of cookies from the oven and immediately press a Hersey kiss into the middle of the hot cookies.
• Let cool about five minutes and carefully move the cookies to a cooling rack with out disturbing the soft Hersey kiss. (see notes).
• Cool completely before storing in a single layer in an air tight container.

CHERRY BALLS

Steps:

• Mix thoroughly butter, icing sugar, milk, almond extract and fine coconut.
• Roll each cherry in above mixture, then in graham wafer crumbs.