Cherry Almond Cupcookies

(6)
  11 reviews
  • 15|min prep time
  • 1|hr|10|min total time
  • 7 ingredients
  • 24 servings

24
whole maraschino cherries, well drained
1
package (16 oz) Pillsbury™ Ready to Bake!® refrigerated sugar cookies (24 cookies)
2
cups powdered sugar
2
tablespoons butter or margarine, melted
1/2
teaspoon almond extract
2
to 3 tablespoons milk
Red sugar

Directions

  1. 1 Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups.
  2. 2 Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes.
  3. 3 In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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