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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.
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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.
2 comments:
I thinnk they look pretty with those specks of red in the centre..very innovative I must say. Thanks for the gorgeous entry.
Those look great! Love the combo of cherries w/peppermint & almond extract.
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