Cherry-Topped Chocolate Tassies

 

1/2

cup butter, softened

1

package (3 oz) cream cheese, softened

1

cup Gold Medal® all-purpose flour

1/8

teaspoon salt

1

cup miniature semisweet chocolate chips

24

large maraschino cherries, drained

• 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• 2 In medium bowl, beat butter and cream cheese with electric mixer on medium speed until well mixed. On low speed, beat in flour and salt until dough forms.
• 3 Shape dough into 24 (1 1/4-inch) balls. Press in bottoms and up sides of muffin cups. Fill each cup with about 2 teaspoons chocolate chips. Top each with a cherry.
• 4 Bake 13 to 16 minutes or until edges of cups are golden brown. Cool 10 minutes. Remove from muffin cups to cooling rack; cool completely.