Cherry Tassies

Ingredients

•     Nonstick cooking spray
• 1-1/4  cups  butter, softened
• 2-1/4  cups  powdered sugar
• 1  tsp.  baking powder
• 1/2  tsp.  salt
• 1  tsp.  peppermint extract
• 1  tsp.  vanilla extract
• 1    egg
• 2-1/2  cups  all-purpose flour
• 1/2  cup  finely crushed striped round peppermint candies (about 18)
• 48    red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
•     Coarse sugar

Directions

1. Preheat oven to 350 degrees F. Lightly coat 1 3/4-inch muffin cups with nonstick spray; set aside. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.

2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of prepared muffin cups.

3. Place cherry, stem side up, in each cup (cherry will not fill the cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan. Use a small sharp knife to loosen tassies from cups. Transfer to rack to cool completely.

4. To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving. Makes about 48 tassies.

5. Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.

Recipe Source: http://www.bhg.com/recipe/cookies/cherry-tassies/

Reviews and Helpful Hints:

stretch282 wrote:

I found that if I did NOT roll them in the powdered sugar before pressing into muffin pan that they did not stick. I sprinkled the powdered sugar into the bottom of each cup before adding the cherry. I also bought the tiny little chocolate chips you use as a cupcake topping and put a pinch in the bottom of each cup for a chocolate cherry and they were wonderful.

hicarolhi wrote:

No need to buy Tipsy Cherries. Just soak your cherries in bourbon or brany overnight, then bake as directed. Yummmy......

dlgant1 wrote:

I've made these 3x this holiday season. I subbed almond extract for peppermint and ground almonds for the candies! Absolutely delicious. Also used stemless cherries. Makes for pop in your mouth goodness. I used the $5, 24 count mini muffin pans from Wal-mart, with or without spray I had NO sticking. Be sure you're cooling in the pan for the 10 min. then remove to cooling racks. At the moment this is my husband's favorite cookie!

kfdals21 wrote:

I was wandering if you could line the pan with the small muffin papers for this. (Yes. That would be great. There are so many pretty decorative cups to choose from.)