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Cherry Almond Cups




Source of Recipe


razzledazzlerecipes.com


List of Ingredients




Dough:

1 C. butter

1/2 C. sugar

1 t. almond extract

1 egg

2 C. flour

1/4 t. salt


Recipe



Cream butter and sugar together. Add egg and almond extract. Mix well. Beat in flour and salt. Cover and refrigerate for 1 hour.

Filling:

1/2 C. almond paste

1/4 C. sugar

1 egg

1/4 C. almond sliced

24 maraschino cherries halved

In a small bowl microwave almond paste for 15 - 20 seconds. Add the sugar and mix well. Add the egg and mix it well.

Preheat oven to 350°F.

To Assemble:

Divide dough into 4 pieces. Divide each of those pieces into 12 pieces. Roll into a ball and place 1 ball in each of 48 ungreased miniature muffin cups. Press in bottom and up sides of each cup.

Put 1/2 teaspoon of filling into each cup. Sprinkle with several almond slices. Top with a cherry half on each.

Bake for 17 - 20 minutes. Centers should puff and edges should be a light golden brown. Cool in pans for 5 minutes. With the tip of a knife lift cookies from cups.

Yield: 48 cookies