Six ingredients give you these muffin cup shaped cookies filled with chocolate chips and topped with maraschino cherries – a delicious dessert.
cup butter, softened
package (3 oz) cream cheese, softened
cup Gold Medal™ all-purpose flour
cup miniature semisweet chocolate chips
large maraschino cherries, drained
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
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.
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.
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.
These tassies are fragile when they’re hot, so it’s important to let them cool 10 minutes before removing from the muffin cups. They set up once they are cooled.
Sprinkle cookie edges while they are still hot with powdered sugar or red decorator sugar.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 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 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.