Lisa Gigliotti

Cherry Tassies
1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries with stems, drained
Course or raw sugar

1. Preheat oven to 350 degrees. In large mixing bowl, beat butter on medium to high for 30 seconds. Gradually beat in 1 1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla and eggs. 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, steam side up, in each cup. Bake for 10-12 minutes or until pastry is browned. Sprinkle with course sugar. Cool 5 minutes in pan. Carefully transfer to rack to coll completely.

Makes 48 Tassies!