1. In large bowl, mix butter and 1/2 cup sugar until well blended. Stir in almond extract and 1 egg. Stir in flour and salt until well mixed. Cover; refrigerate 1 hour if necessary for easier handling.
2. Heat over to 350 degrees. In small microwavable bowl, microwave almond paste on High 12-20 seconds or until warm. Stir in 1.4 cup sugar until well mixed. Add 1 egg; mix well. (Mixture may be lumpy)
3. Divide crust dough into 4 pieces; divide each into 12 pieces. Roll each piece into ball. Place 1 ball in each of 48 ungreased miniature muffin cups; press in bottom and up sides of each cup.
4. Spoon about 1 tsp filling into each up. Sprinkle or arrange several almond slices and 1 cherry half on top of each cookie.
5. Bake 17-22 minutes or until centers are puffed and edges are light golden brown. Cool in pans 5 minutes. With tip of knife, lift cookies from cups. Cool completely, about 10 minutes.
Cals - 90
Fat - 5g
Carbs - 11g
Originally Submitted
12/3/2010
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