Classic Cherry Tassies
Bake up a classic holiday treat for sharing with family and friends—or at the annual cookie exchange.
48 maraschino cherries with stems (approximately two 10-ounce jars) drained with 2 tablespoons juice reserved
2 cups all purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/4 teaspoon kosher or fine sea salt - divided use
1 tablespoon unsalted butter, melted
1/2 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
- Preheat oven to 325°F (160°C). Lightly spray 48 mini muffin cups with non-stick cooking spray. Pat the maraschino cherries dry with paper towels.
- In the bowl of a food processor, combine the 1 cup of butter and cream cheese and process until blended. Add the flour and 1/8 teaspoon salt to the processor and blend until mixed. Do not over process. Using a small ice cream scoop or spoon, scoop out about 1 tablespoon of dough per cookie and roll into balls. Place the balls into the prepared muffin tins. Using your thumb or the end of a French rolling pin, make and indentation in each ball.
- In a small bowl, whisk together the 2 tablespoons reserved maraschino cherry juice, the 1 tablespoon melted butter, remaining 1/8 teaspoon salt, sugar, egg and vanilla extract. Put about 3/4 teaspoon of the mixture into each dough ball indentation. Place a maraschino cherry in each cookie with the stems up.
- Bake for 25 minutes or until the cookies are lightly browned and the filling is set. Let cool in the pans for 5 minutes and then remove to a wire rack to finish cooling.
Makes 4 dozen cookies.
Recipe and photograph provided courtesy of www.nationalcherries.com; through ECES, Inc., Electronic Color Editorial Services.