Bake up a classic holiday treat for sharingwith family and friends…or at the annual cookie exchange.
Recipe: Classic Cherry Tassies
48 maraschino cherries with stems (approximatelytwo 10-ounce jars) drained with 2 tablespoons juice reserved2 cups all purpose flour1 cup (2 sticks) unsalted butter, at roomtemperature6 ounces cream cheese, at room temperature1/4 teaspoon kosher or fine sea salt -divided use1 tablespoon unsalted butter, melted1/2 cup granulated sugar1 large egg, lightly beaten1 teaspoon pure vanilla extract
Preheat oven to 325°F (160°C).Lightly spray 48 mini muffin cups with non-stick cooking spray.Pat the maraschino cherries dry with paper towels.
In the bowl of a food processor, combinethe 1 cup of butter and cream cheese and process until blended.Add the flour and 1/8 teaspoon salt to the processor and blenduntil mixed. Do not over process. Using a small ice cream scoopor spoon, scoop out about 1 tablespoon of dough per cookie androll into balls. Place the balls into the prepared muffin tins.Using your thumb or the end of a French rolling pin, make andindentation in each ball.
In a small bowl, whisk together the 2tablespoons reserved maraschino cherry juice, the 1 tablespoonmelted butter, remaining 1/8 teaspoon salt, sugar, egg and vanillaextract. Put about 3/4 teaspoon of the mixture into each doughball indentation. Place a maraschino cherry in each cookie withthe stems up.
Bake for 25 minutes or until the cookiesare lightly browned and the filling is set. Let cool in the pansfor 5 minutes and then remove to a wire rack to finish cooling.
Makes 48 cookies.
Recipe and photograph provided courtesyof www.nationalcherries.com; through ECES, Inc., Electronic ColorEditorial Services.
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