Cherry Tassies
I am used to making Pecan Tassies every year for my husband. As a pecan tassie maker, I tried to make the dough like I make pecan tassie dough. However Cherry Tassies have a leavening agent in them, whereas Pecan Tassies which model a pecan pie do not. So I put too much dough in the Cherry Tassies and that made them too big. But they tasted wonderful. We all loved them! For a twist to the recipe, we put little crushed chocolate pieces in with the cherry to give a chocolate cherry taste.
Also look ahead for us to try this same recipe, only with the dough surrounding the cherries like a bunch of balls.
Ingredients
Nonstick cooking spray
1-1/4 cups butter, softened
2-1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla extract
1 egg
2-1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
Coarse sugar
Directions
1. Preheat oven to 350 degrees F. Lightly coat 1 3/4-inch muffin cups with nonstick spray; set aside. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of prepared muffin cups.
3. Place cherry, stem side up, in each cup (cherry will not fill the cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan. Use a small sharp knife to loosen tassies from cups. Transfer to rack to cool completely.
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