Chocolate Chip-Almond-Cherry Cups

Refrigerated cookie dough provides a simple shortcut for dainty and delicious filled cookie cups.

(19)
5 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 45 min
  • total time 1 hr 45 min
  • ingredients 8
  • servings 48
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 Divide dough into 48 pieces. Shape each piece into ball; place in muffin cup. With thumb, make indentation in center of each.
  • 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 Spoon 1/2 teaspoon preserves into each cooled cup.
  • 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.
  • 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 Divide dough into 48 pieces. Shape each piece into ball; place in muffin cup. With thumb, make indentation in center of each.
  • 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 Spoon 1/2 teaspoon preserves into each cooled cup.
  • 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.

EXPERT TIPS

toggle

Expert Tips

Tint the glaze with a few drops of red food color. When set, drizzle with additional white glaze.

You'll find the almond paste in tubes with the other baking ingredients at the grocery store. Check the date on the package for freshness. Fresh almond paste should be slightly soft.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
30mg
30%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.