Cherry Almond Cups Recipe

4 2 4
Cherry Almond Cups Recipe
Cherry Almond Cups Recipe photo by Taste of Home
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Cherry Almond Cups Recipe

Read Reviews
4 2 4
Publisher Photo
"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!"
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 20 min./batch + cooling
MAKES:
36 servings
TOTAL 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 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.
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.
Originally published as Cherry Almond Cups in Taste of Home December/January 2007, p6

Nutritional Facts

1 each: 117 calories, 7g fat (3g saturated fat), 23mg cholesterol, 63mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Cherry Almond Cups in Taste of Home December/January 2007, p6

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Reviews forCherry Almond Cups

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MY REVIEW
shawnba User ID: 2581969 75438
Reviewed Dec. 9, 2013

"I love these!! They look really pretty on a Christmas cookie tray, and the taste never disappoints. One thing , though is that I put the cherries on after the cookies are baked, otherwise the cherries sink into the filling"

MY REVIEW
pat gutshall User ID: 2436641 208566
Reviewed Dec. 8, 2008

"I made these last year and they are very good and colorful but I didn't put the chocolate glaze on them."

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