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1
Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Butter Flavor or Original No-Stick Cooking Spray.
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2
Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each muffin cup. Bake 8 to 16 minutes or until light golden brown. Do not overbake.
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3
Meanwhile, in medium bowl, mix hazelnut spread, condensed milk and hazelnuts until well blended. Shape into 24 (1-inch) balls.
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4
Remove cookie cups from oven; cool 1 minute. Place 1 hazelnut ball in each cookie cup; press lightly. Top each with 1 maraschino cherry half. Cool completely in pan 30 minutes. Loosen with tip of knife; gently remove from pan. Store covered.
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