Cherry Macaroon Kiss Cookies

Cookie Mix:
6 cups of a.p. flour
3.5 cups sugar
1 T baking powder
2 t salt
2 c (1 lb) butter

"Lightly spoon flour into measuring cup; level off. In 4-qt 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 containter.  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 by following recipe.  Yields 13 cups."

Cherry Macaroon Kiss Cookies
3 c Cookie Mix
1 c coconut
1/3 finely chopped maraschino cherries, well drained
2 t almond extract
1 egg
36 hershey 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 for one 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 10-15 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.  Yields 3 dozen cookies."

What I like about this recipe (aside from the fact that the cookies are really good!) is that it can be broken down into seperate tasks over time.  First make the mix.  Then make the dough.  Later on make the cookies.

The cookie mix is also good for a few other recipes.  I'll try to enter some in here when I have the chance.