Wednesday, December 19, 2012

Cherrie Tassies

I was invited to my first Holiday Cookie Exchange and I fretted over which cookies to bring!  I wanted to impress my fellow cookie exchangers and decided it was a bad time to try a new recipe.

I made these for my first Holiday Tea Party many years ago.  They were a huge hit and I do not remember them sticking to the pan.  A Pam and all stickiness was gone!

Cherry Tassies
adapted from BHG recipe

1 1/4 cups butter, softened              1/2 tsp vanilla extract
1 1/2 cups powdered sugar             1    tsp almond extract
1 tsp baking powder                        1 egg
1/2 tsp salt                                       2 1/2  cups flour

Preheat oven to 360 F.  In large mixing bowl beat butter on medium speed for 30 seconds.  Gradually, beat in the powdered sugar, the baking powder and salt.  Beat in extracts and egg. Beat in as much of the flour as you can; stir in remaining flour.

Spray a small muffin cup pan with Pam, shape dough into one inch balls and lay each ball into a muffin cup.  Poke each ball gently with your finger and then stick a cherry in the hole.  Bake for 10-12 minutes.  Cool in pan for 10 minutes and then carefully pry the tassies out of the cups.  Makes 48 tassies, unless they don’t come out of the pan right, then it makes 10.