Sweet little cookies in mini cupcake cups have a surprise cherry center! These are very good, don’t bother with the cupcake liners, they stick & are hard to pull off, just spray mini muffin tin with non stick spray!

Cherry Almond Cupcakes
Yields 24
Write a review
Print
Prep Time
15 min
Total Time
1 hr 10 min
Prep Time
15 min
Total Time
1 hr 10 min
Ingredients
  1. 24 whole maraschino cherries, well drained
  2. 1 package (16 oz) Pillsbury™ Ready to Bake!® refrigerated sugar cookies (24 cookies)
  3. 2 cups powdered sugar
  4. 2 tablespoons butter or margarine, melted
  5. 1/2 teaspoon almond extract
  6. 2 to 3 tablespoons milk
  7. Red sugar
Instructions
  1. Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups.
  2. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes.
  3. In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar.
NUTRITION INFORMATION PER SERVING
  1. Calories 140, Total Fat 5g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 24g, Protein 0g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%
Christmas Kitchen https://christmaskitchen.org/
  • 234
  • 389
  • 28
  •  
  •  
  •  

Leave a Reply