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
2015-01-06 21:50:12
Yields 24
Prep Time
15 min
Total Time
1 hr 10 min
Ingredients
- 24 whole maraschino cherries, well drained
- 1 package (16 oz) Pillsbury™ Ready to Bake!® refrigerated sugar cookies (24 cookies)
- 2 cups powdered sugar
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons milk
- Red sugar
Instructions
- 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.
- Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes.
- 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
- 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