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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
granulated sugar
Preheat oven to 350° F.
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 egg. Beat in as much of the flour as you can; stir in remaining flour and crushed candies. 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.
Place cherry, stem side up, in each cup.
Bake for 10 to 12 minutes, or until pastry is browned. Sprinkle with granulated sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely.
Makes 48 tassies.
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
granulated sugar
Preheat oven to 350° F.
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 egg. Beat in as much of the flour as you can; stir in remaining flour and crushed candies. 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.
Place cherry, stem side up, in each cup.
Bake for 10 to 12 minutes, or until pastry is browned. Sprinkle with granulated sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely.
Makes 48 tassies.
