Miniature, two-bite cherry
pecan cookie 'sweetie pies'.
Sweetie
Pies
- 1/2 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1 tablespoon granulated sugar
1 1/3 cups all-purpose flour
1/2 cup finely chopped pecans
1 (21-ounce) can cherry filling and topping
1 teaspoon almond extract
- Put butter, cream cheese
and sugar in a large mixing bowl. Beat with an electric mixer
on medium speed until smooth. Add flour and pecans; mix well.
Roll dough into 1-inch balls. Press balls evenly into the bottom
and up the sides of 1-3/4- x 1-inch miniature muffin cups.
- Combine cherry filling
and almond extract. Spoon about 1 tablespoon cherry mixture into
each pastry-lined cup.
- Bake in a preheated 350°F
(175°C) oven 20 to 25 minutes, or until lightly browned.
Cool in pans 5 minutes. Transfer to wire racks to cool completely.
Makes 2 dozen.
Recipe and photograph provided
courtesy of the Cherry Marketing Institute.
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