W H A T ’ S C O O K IN G
food
CHERRY TASSIES
Perch bright red long-stemmed
maraschino cherries in tender pastry
pouches. For cool holiday glitz, sprinkle
the baked tassies with coarse sugar.
PREP: 40 MIN. BAKE: 10 MIN. OVEN:3502F
1V4
cups butter, softened
2
V
4
cups powdered sugar
i
tsp. baking powder
Vi
tsp. salt
l
tsp. peppermint extract
1
tsp. vanilla
1
egg
2
V
1
cups all-purpose flour
Vi
cup finely crushed striped round
peppermint candies (about 18)
48
red maraschino cherries or
liquor-flavored maraschino
cherries with stems, drained
Coarse sugar
1.
Preheat oven to 350°F. In large mixing
bowl beat butter on medium to high for
30 seconds. Gradually beat in 1
V
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 remaining3/! 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 a
13
/
4
-inch muffin cup.
3.
Place cherry, stem side up, in each cup.
Bake for 10 to 12 minutes or until pastry is
browned. Sprinkle with coarse sugar. Cool
5 minutes in pan. Carefully transfer to rack
to cool completely.
MAKES 48TASSIES.
t o s t o r e
Place tassies in a single layer in
a covered airtight container. Store at
room temperature up to 24 hours or
refrigerate up to 3 days. Return to room
temperature before serving.
k it c h e n t ip
Find whiskey-flavored
cherries, labeled Tipsy Cherries, in
gourmet sections of food stores or online.
EACH TASSIE
10 9 cal, 5 g fa t (3gsat.fat), 17 mg
chol, 69 m g sodium, IS g e a r bo, Ogfiber, 1 gpro.
D a ily Values: 3 % vit.A , 1 % calcium , 2 % iron.
MORE
COOKIES
For m ore holiday
tre a ts, se e “ All Our
B est H oliday C ookies”
at BHG.com /
ch ristm ascookies
I O ®
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