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Mini Cherry Tassies

Does anyone have a good recipe for the little mini cherry tassies? It's like a Pecan Tassie but in the little crust you put cherry and then icing on the top. I know the crust recipe for the cherry one is different. If you have the recipe please let me know. Thanks and let me know of any other good Christmas cookie recipes you have too!

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Lynn from Erie

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By guest (Guest Post)
November 22, 20050 found this helpful

Hi Lynn - Sorry, I don't but I'm looking forward to seeing if someone does - they sound great! Are you by any chance in Erie, Colorado?

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By guest (Guest Post)
December 19, 20050 found this helpful

Cherry Tassies

Pastry Shell 
2 cups flour
2 sticks butter
8 oz cream cheese
Combine ingredients, roll dough into ball about size of large marble and put into tassie cups  spread dough to line the sides of the tin, completely cover bottom.

Filling 
2 cups sugar
8 oz cream cheese
1 egg
1 tsp vanilla
Combine ingredients; fill pastry shells 2/3 full. Bake at 300 degrees for 25 minutes or until they look done. Place one cherry (from canned cherry pie filling) into center of pastry, let cool couple minutes, remove from tins.

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These freeze wonderfully!

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By guest (Guest Post)
December 9, 20080 found this helpful

i have one with crushed peppermint candies and cherry in the middle

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By guest (Guest Post)
February 12, 20090 found this helpful

Just pulled out of the oven-pretty & delicious for Valentines!

1 1/4 butter, softened
2 1/4 cup powdered sugar
1 tea baking powder
1/2 tea salt
1 tea peppermint extract
1 tea vanilla
1 egg
2 1/2 cups flour
1/2 cup finely crushed red/white peppermint candies (or candy canes)
48 red maraschino cherries with stems
course sugar (turbindo)

Beat butter on med/hi speed in large bowl 30 seconds, gradually beat in 1 1/2 cups powered sugar, baking powder, salt, then peppermint extract & vanilla extract and egg. Blend well. Beat in flour (if beaters get stuck, stir rest of flour in), stir in 1/2 cup crushed peppermint candies.

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Place remaining 3/4 cup powdered sugar in shallow dish. Shape dough into 1" balls, roll in powdered sugar.

Note: spray muffin cups with non-stick cooking spray then coat with shortening so they don't stick in cups before placing the balls in the muffin cups.

Press each ball into bottom and sides of mini muffin pan (cups should measure approx 1 3/4" diameter).

Place one cherry, stemmed side up, onto dough.

Bake 10-12 minutes or until browned at 350 degrees on middle oven shelf. Take out of oven and sprinkle with coarse sugar. Cool 5 minutes, remove from muffin cups gently by using a knife around the edges. Finish cooling on rack then store in refrigerator up to 3 days in airtight container.

109 calories each with 5 grams fat

Enjoy!

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