These yummy, little bites will have you menu planning for a party. Whether you’re celebrating a holiday, feeling patriotic, or just enjoy the red color scheme, these tassies look festive all together on a platter.
While maraschino cherries usually remind us of a Shirley Temple drink, it turns out they do well in baking recipes too. What you’ll find most surprising about this recipe is how well sweet cherries and peppermint complement each other. You won’t be able to stop eating them.
By perching the bright red long-stemmed cherries in these tender pastry pouches and using coarse sugar on top for glitz, you have a real winning dessert! These tassies are small enough that they can be eaten out of hand without a fork, making them a memorable sweet ending for any upcoming gathering.
What Is a Tassie?
By dictionary definition, “tassie” means cup, and in terms of dessert translates into individual pastry cups filled with a mixture of nuts, sugar, candy and in this case cherries.
Tassies are most popular in the Southern United States, where pecan tassies are the cookie version of southern pecan pie.
The filling possibilities are endless for these little bites and they bake up perfectly.
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Ingredients You’ll Need for Cherry Tassies
There are two main components in this fabulous tassie recipe: a pastry pouch crust and the simple cherry filling (which really isn’t a filling at all).
You’ll be be surprised how easy the pastry dough is to prepare from scratch. To make the homemade peppermint flavored pastry dough you’ll need:
- butter – European butter is always best when making a pastry crust
- confectioners’ sugar
- baking powder
- peppermint extract
- vanilla extract
- all-purpose flour
- striped peppermint candies – found in the candy or bulk aisle
For the filling you’ll need:
- stemmed maraschino cherries – that’s it, the crust bakes around and fills in around the cherry so you couldn’t ask for an easier filling recipe
Making Cherry Tassies
1. Preheat your oven to 350o F. Generously coat a mini-muffin pan with cooking spray; set aside. (You can use a 48 count mini-muffin tin or two 24 count mini-muffin tins on two different racks of the oven.)
2. In a large mixing bowl beat butter on medium to high speed for at least thirty seconds. Gradually beat in 1-1/2 cups of confectioners’ sugar, baking powder and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour and candies.
3. Place remaining 3/4 cup confectioners’ sugar in a shallow bowl. Shape the dough into 1″ balls; roll in confectioners’ sugar. Press each ball into bottom and up sides of prepared muffin cups.
4. Place cherry, stem side up, in each cup (cherry will not fill cup). Bake about 12 minutes or until pastry is slightly browned. Sprinkle with coarse sugar. Cool 10 minutes in pan.
5. Using a small, sharp knife, loosen tassies from cups. Transfer to wire rack. Cool completely. Makes about 48 tassies.
Frequently Asked Questions
Can I Use Stemless Maraschino Cherries?
Yes you can. The stems are for more dramatic effect and have nothing to do with the success of the recipe.
How Do I Store Them?
Place cherry tassies in a single layer in an airtight container. Store tassies at room temperature up to twenty-four hours or refrigerate them up to three days. Return tassies to room temperature before serving.
Can I Make An Adult Version?
Use whiskey-flavored cherries or any type of flavored cherry you prefer for this recipe.
Looking for More Mini Muffin Tin Recipes?
- Pepperoni Pizza Puffs
- Mini Crab Cakes
- Hot Wing Mini Cakes
- Chocolate Chip Cookie Cups with Nutella Ganache
- Mini Triple Treat Cookie Cups
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- Cooking Spray
- 1-1/4 cups butter, room temperature
- 2-1/4 cups confectioners' sugar, divided
- 1 tsp baking powder
- 1/2 tsp table salt
- 1 tsp peppermint extract
- 1 tsp pure vanilla extract
- 1 large egg
- 2-1/2 cups all-purpose flour
- 1/2 cup finely crushed striped peppermint candies (about 18), (I pulverized them with my food processor)
- 48 red maraschino cherries with stems, drained
- coarse sugar for garnish
- Preheat oven to 350o F. Generously coat a mini-muffin pan with cooking spray; set aside.
- In a large mixing bowl beat butter on medium to high speed 30 seconds. Gradually beat in 1-1/2 cups of confectioners' sugar, baking powder and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour and candies.
- Place remaining 3/4 cup confectioners' sugar in a shallow dish. Shape the dough into 1" balls; roll in confectioners' sugar. Press each ball into bottom and up sides of prepared muffin cups.
- Place cherry, stem side up, in each cup (cherry will not fill cup). Bake about 12 minutes or until pastry is slightly browned. Sprinkle with coarse sugar. Cool 10 minutes in pan.
- Using a small, sharp knife, loosen tassies from cups. Transfer to wire rack. Cool completely. Makes about 48 tassies.
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