Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 117
  • Fat:
  • 7 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 63 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g


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Cherry Almond Cups

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"To create these attractive mini-tarts, I adapted a bar cookie recipe I had been making for the holidays for many years," writes Christine Kneebone of Hilbert, Wisconsin. "If you like almond flavor, this cookie is for you!"

SERVINGS: 36

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. + cooling Bake: 20 min./batch + cooling

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 1 can (8 ounces) almond paste, cut into cubes
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 2 eggs
  • 18 each red and green maraschino cherries, patted dry
  • TOPPING:
  • 1 tablespoon butter
  • 1 square (1 ounce) unsweetened chocolate
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Directions:

In a small mixing bowl, cream butter and sugar. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture. Roll into 1-in. balls.
    Press dough onto the bottoms and up the sides of well-greased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool in pans on wire racks.
    In a small mixing bowl, beat almond paste, butter and sugar until smooth. Beat in eggs. Spoon 2 teaspoonfuls into each cooled cup; top each with a cherry.
    Bake at 350° for 16-18 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Add the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cookies. Yield: 3 dozen.


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