Cherry Almond Cups

Name: Cherry Almond Cups
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; 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; 1 ounce unsweetened chocolate; 1 tablespoon butter; 1/2 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 1 to 2 tablespoons milk

15 ingredients

5 steps

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
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
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.