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;