Recipe: Cherry Macaroon Kiss Cookies and Fast and Festive Cookie Mix

CHERRY MACAROON KISS COOKIES

3 cups Fast and Festive Cookie Mix (recipe follows)
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.

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 degrees F.

Shape dough into 1-inch balls. Place 21inches apart on prepared cookie sheets.

Bake at 375 degrees 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.

Makes 3 dozen cookies

FAST AND FESTIVE COOKIE MIX
Makes 13 cups

6 cups Pillsbury BEST All Purpose Flour
3 1/2 cups sugar
1 tablespoon baking powder
2 teaspoons salt
2 cups (1 lb.) butter

Lightly spoon flour into measuring cup; level off.

In 4-quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt. With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs. Repeat with remaining ingredients.

Transfer to tightly covered container. Store in refrigerator or freezer. Use within 4 weeks.

Measure by dipping cup into mix; level off. Return unused mix to refrigerator or freezer. Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.

To prepare cookie mix in food processor:
Place 1/2 each of the flour, sugar, baking powder, salt and butter in food processor bowl with metal blade. Process mixture until consistency of coarse crumbs. Transfer to tightly covered container. Repeat with remaining ingredients.

HIGH ALTITUDE (ABOVE 3500 FEET):
Increase flour to 6 1/2 cups. Decrease sugar to 2 1/2 cups.

Source: Pillsbury