Sunday, November 30, 2008


When I was browsing the none challenge events I came across the AFAM for this month, From Tangerine's Kitchen. Cherries who can pass up something on cherries. Well, I still had the challenge to do and at least one other event I wanted to do, and with Thanksgiving and work time was limited haha. The day after I started the challenge cake, I ended up with Tonsilitis.. and was miserable, which put a stop to the rest of the week, the only other time I had to do anything was that following Monday on the week of Thanksgiving, and the rest of the week I had to work. So I set out that morning to finish it, another cake as well as my Cherry item. Sadly this was the last item of the day..l and holy snap was I tired by then. SO as they are not quite as cute as I wanted, for one thing this recipe calls for Maraschino cherries with stems, I could not find any. so regular ones it is. Then I thought I will make a glaze and drizzle over them, yea I was too tired, and did not get that far either haha.. but dang it I made them and I am submitting them and posting. I took it all to work the next day and had so many want the recipe. So I give you Cherry Tssies!!1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1 tsp baking powder
1/2 tsp salt
1 tsp peppermint extract ( I actually used almond here)
1 tsp vanilla extract
1 egg
2 1/2 cups al-purpose flour
1/2 cup finely crushed striped round peppermint candies
48 red maraschino cherries or liquor-flavored marachino cherries with stems, drained.

1. Preheat oven to 350. In large mixing bowl beat butter on medium to high of 30 seconds. Gradually beat in 1 1/2 cups of the powdered sugar, the baking powder, and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can, stir in remaining flour and candies.
2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1 inch balls, roll in powdered sugar. Press each ball into the bottom and sides of a 1 3/4 inch muffin cup.
3. Place cherry, stem side up, in each cup. Bake for 10-12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 min in pan. Carefully transfer to rack to cool completely.

Ok.. spray your muffin tins for sure, the candies glue them to the pans, and the dough is so tender you can't just take them out lol. I doubt even that stem would have helped. I also remembered why I didn't do things like this often, felt like forever i was standing there rolling little balls and pressing them in forever lol. But was worth it when they ate them up and loved em like they did, and they weren't even that pretty haha.. and I ended up with too many drained cherries so I just shoved them in lol. But they are tasty.