Chocolate Chip-Almond-Cherry Cups
By HeatherS
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
Details
Servings 48
Preparation time 45mins
Cooking time 105mins
Preparation
Step 1
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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