Cherry-Almond Cups

(1)
  2 reviews
  • 40|min prep time
  • 2|hr|30|min total time
  • 11 ingredients
  • 48 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved