Cherry-Almond Cups

Enjoy these baked cookies filled with almond paste and topped with cherries – perfect dessert for a crowd.

(1)
(2)
Save and Share
  • prep time 40 min
  • total time 2 hr 30 min
  • ingredients 11
  • servings 48
 

Ingredients

Crust

1
cup butter, softened
1/2
cup sugar
1
teaspoon almond extract
1
egg
2
cups all-purpose flour
1/4
teaspoon salt

Filling

1/2
cup almond paste, chopped
1/4
cup sugar
1
egg

Topping

1/4
cup sliced almonds
24
red candied cherries, halved

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, mix butter and 1/2 cup sugar until well blended. Stir in almond extract and 1 egg. Stir in flour and salt until well mixed. Cover; refrigerate 1 hour if necessary for easier handling.
  • 2 Heat oven to 350°F. In small microwavable bowl, microwave almond paste on High 15 to 20 seconds or until warm. Stir in 1/4 cup sugar until well mixed. Add 1 egg; mix well. (Mixture may be lumpy.)
  • 3 Divide crust dough into 4 pieces; divide each into 12 pieces. Roll each piece into ball. Place 1 ball in each of 48 ungreased miniature muffin cups; press in bottom and up sides of each cup.
  • 4 Spoon about 1 teaspoon filling into each cup. Sprinkle or arrange several almond slices and 1 cherry half on top of each cookie.
  • 5 Bake 17 to 22 minutes or until centers are puffed and edges are light golden brown. Cool in pans 5 minutes. With tip of knife, lift cookies from cups. Cool completely, about 10 minutes.
  • 1 In large bowl, mix butter and 1/2 cup sugar until well blended. Stir in almond extract and 1 egg. Stir in flour and salt until well mixed. Cover; refrigerate 1 hour if necessary for easier handling.
  • 2 Heat oven to 350°F. In small microwavable bowl, microwave almond paste on High 15 to 20 seconds or until warm. Stir in 1/4 cup sugar until well mixed. Add 1 egg; mix well. (Mixture may be lumpy.)
  • 3 Divide crust dough into 4 pieces; divide each into 12 pieces. Roll each piece into ball. Place 1 ball in each of 48 ungreased miniature muffin cups; press in bottom and up sides of each cup.
  • 4 Spoon about 1 teaspoon filling into each cup. Sprinkle or arrange several almond slices and 1 cherry half on top of each cookie.
  • 5 Bake 17 to 22 minutes or until centers are puffed and edges are light golden brown. Cool in pans 5 minutes. With tip of knife, lift cookies from cups. Cool completely, about 10 minutes.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
),
Cholesterol
20mg
20%;
Sodium
60mg
60%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.