Cherry Almond Delights Recipe

Cherry Almond Delights Recipe
Cherry Almond Delights Recipe photo by Taste of Home
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Cherry Almond Delights Recipe

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A tender cream cheese dough filled with homemade almond paste and maraschino cherries makes an elegant cookie tart fit for a party.—Gilda Lester, Millsboro, Delaware
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 large egg
  • 1 package (17-1/2 ounces) sugar cookie mix
  • FILLING:
  • 1-1/2 cups slivered almonds
  • 3/4 cup sugar
  • 2 large eggs
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 24 maraschino cherries, well-drained
  • Confectioners' sugar

Directions

In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended.
Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini-muffin cups.
Place 1 tablespoon filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving. Yield: about 2 dozen.
Originally published as Cherry Almond Delights in Cookies & Candies Bookazine 2014, p38

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  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 large egg
  • 1 package (17-1/2 ounces) sugar cookie mix
  • FILLING:
  • 1-1/2 cups slivered almonds
  • 3/4 cup sugar
  • 2 large eggs
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 24 maraschino cherries, well-drained
  • Confectioners' sugar
  1. In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
  2. Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended.
  3. Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini-muffin cups.
  4. Place 1 tablespoon filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving. Yield: about 2 dozen.
Originally published as Cherry Almond Delights in Cookies & Candies Bookazine 2014, p38

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