Chocolate Chip-Almond-Cherry Cups

(19)
  5 reviews
  • 45|min prep time
  • 1|hr|45|min total time
  • 8 ingredients
  • 48 servings

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/2
cup almond paste, crumbled
1/2
cup dried cherries
1/2
cup cherry preserves

Icing

1
cup powdered sugar
1/4
teaspoon almond extract
4
to 5 teaspoons milk
Powdered sugar, if desired

Directions

  1. 1 Heat oven to 350°F. Grease 48 miniature muffin cups with shortening; lightly flour. In large bowl, break up cookie dough. With hands, knead in almond paste and cherries.
  2. 2 Divide dough into 48 pieces. Shape each piece into ball; place in muffin cup. With thumb, make indentation in center of each.
  3. 3 Bake 6 to 8 minutes or until edges are golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of cookie to loosen; cool 1 to 2 minutes longer. Remove from muffin cups; place on cooling rack to cool.
  4. 4 Spoon 1/2 teaspoon preserves into each cooled cup.
  5. 5 In small bowl, mix powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over cookies; let stand until set, about 30 minutes. Sprinkle with powdered sugar.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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