Cherry Tassies

Long stemmed maraschino cherries burst right out the top of these pillowy-soft and bite-sized pastry pouch cookies. They are the perfect addition to any dessert table.

Course Dessert

Cuisine American

Keyword Cherry Tassies

Prep Time 40

Cook Time 12

Cooling 10

Total Time 1 2

Servings tassies

Calories 109kcal

Author Cathy Pollak

Ingredients

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

Instructions

Preheat oven to 350^oF. 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.

Video

Nutrition