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Cherry Almond Cups

"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!"

36 ServingsPrep: 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 ounce unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat
in vanilla. Combine the flour and salt; gradually add to creamed
mixture and mix well. 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.

2 of 2

Cherry Almond Cups (continued)

Directions (continued)

In a small bowl, beat the 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, melt chocolate and butter; stir until smooth. Add the
confectioners' sugar, vanilla and enough milk to achieve desired
consistency. Drizzle over cookies. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 117 calories, 7 g fat (3 g saturated fat), 23 mg cholesterol, 63 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.