Chocolate Chip-Almond-Cherry Cups

Photo by Heather S.

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

48

servings

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

48

servings

Ingredients

  • 1

    roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

  • 1/2

    cup almond paste, crumbled

  • 1/2

    cup dried cherries

  • 1/2

    cup cherry preserves

  • Icing

  • 1

    cup powdered sugar

  • 1/4

    teaspoon almond extract

  • 4to 5

    teaspoons milk

  • Powdered sugar, if desired

Directions

Heat oven to 350°F. Grease 48 miniature muffin cups with shortening; lightly flour. In large bowl, break up cookie dough. With hands, knead in almond paste and cherries. Divide dough into 48 pieces. Shape each piece into ball; place in muffin cup. With thumb, make indentation in center of each. Bake 6 to 8 minutes or until edges are golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of cookie to loosen; cool 1 to 2 minutes longer. Remove from muffin cups; place on cooling rack to cool. Spoon 1/2 teaspoon preserves into each cooled cup. In small bowl, mix powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over cookies; let stand until set, about 30 minutes. Sprinkle with powdered sugar. Serving (1 Cookie)Calories 80(Calories from Fat 20),Total Fat 2 1/2g(Saturated Fat 1/2g,Trans Fat 0g),Cholesterol 0mg;Sodium 30mg;Total Carbohydrate 13g(Dietary Fiber 0g,Sugars 10g),Protein 0g;

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