CHERRY ALMOND CUPS

Cherry Almond Cups image

"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!"

Provided by Taste of Home

Time 45m

Yield 3 dozen.

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.