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Cherry Almond Cups

Total Time

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

Makes

3 dozen

"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!"

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

  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.

Nutrition Facts

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

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