Printable | Taste of Home

Cherry Almond Cups

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

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

Printed from tasteofhome.com Oct 12, 2008

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Cherry Almond Cups cont.

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.