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Cherry Almond Cupcookies

Sweet little cookies in mini cupcake cups have a surprise cherry center! From Melody McGowan, Bake-Off® Monthly Challenge.

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  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 24

Ingredients

24
whole maraschino cherries, well drained
1
package (16 oz) Pillsbury® Ready to Bake!® refrigerated sugar cookies (24 cookies)
2
cups powdered sugar
2
tablespoons butter or margarine, melted
1/2
teaspoon almond extract
2
to 3 tablespoons milk
Red sugar

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LOCATION

Directions

  • 1 Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups.
  • 2 Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes.
  • 3 In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
140
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
55mg
55%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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