Cherry Macaroon Kiss Cookies
3 cups Fast and Festive Cookie Mix
1 cup coconut
1/3 cup finely chopped maraschino cherries, well drained
2 teaspoons almond extract
1 egg
36 milk chocolate candy kisses


Grease cookie sheets. Dip measuring cup into mix; level off. In large
bowl, combine mix, coconut, cherries, almond extract and egg at low speed
until well blended and dough forms. Cover with plastic wrap; refrigerate
1 hour for easier handling.

Heat oven to 375 F. Shape dough into 1-inch balls. Place 2 inches apart
on prepared cookie sheets. Bake at 375 F. for 10 to 15 minutes or until
set and edges are light golden brown. Immediately place chocolate kiss in
center of each cookie, pressing down lightly. Remove from cookie sheets;
cool completely. 3 dozen cookies.