What are tassies? Tassies – pronounced tas-eez – are defined as cups or small goblets. In this case, bright red, long-stemmed maraschino cherries are perched in tender pastry cups … mini muffin pan cups!
I love maraschino cherries. To this day, the first bite of my banana split is the cherry I pluck from the top. Who knew that they could be baked into a butter pastry, flavored with vanilla and almond and crushed cherry candy. The crushed candy adds little flavor bursts to each bite without making them overly sweet.
Adapted from a recipe by Better Homes and Gardens
Nonstick cooking spray
1-1/4 cups butter, softened to room temperature
2-1/4 cups powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1 1/2 teaspoon vanilla extract
1 egg (room temperature)
2-1/2 cups all-purpose flour
1/3 cup finely crushed cherry flavored candies
48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
1. Preheat oven to 350 degrees F. Liberally coat the mini muffin pan with nonstick spray; set aside. 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 almond extract, vanilla extract and the egg. 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 prepared muffin cups.
3. Place cherry, stem side up, in each cup (cherry will not fill the cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan. Use a small sharp knife to loosen tassies from cups. Transfer to rack to cool completely.
4. To store: Place tassies in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving. Makes about 48 tassies.
NOTES FROM DEBBIE:
- Make sure you liberally spray the mini muffin pan with nonstick cooking spray. I use the kind that has flour added.
- I ground 20 cherry life saver candies in a small food processor to make the 1/3 cup.
- I used my stand mixer and had no difficulty mixing in all the flour and candies. I did not have to mix anything by hand.
- The recipe says it makes 48 tassies. I was able to make 36. I rolled the dough into a little bigger than 1 inch balls.
- After you roll the dough ball in powdered sugar, press it into the bottom and up the sides of the mini muffin cup. I was able to find a shot glass that fit perfectly into the mini muffin cup. When I pressed it into the dough ball there was just enough room for the dough to travel up the wall of the mini muffin cup. If you are unable to find an object that fits the cup, press into place with your fingers
- Do not be concerned … the cherry will not fill the cup! I did gently press each cherry into the dough at the bottom of the cup in an attempt to make the stem stand as straight up as possible.
- I baked the tassies for exactly 12 minutes. Immediately upon removal from the oven, I sprinkled each top with a coarse sanding sugar. This adds a nice “glitz” to the tassies. I used the Wilton brand, White Sparkling Sugar.
- Cool the tassies in the pan, on a rack, for 10 minutes. During this time I gently rotated each tassie in the pan to loosen it. I had no problem removing the tassies. Use a sharp knife to help you begin to lift them out of the pan.
- If you would like to make “Tipsy Tasssies” find whisky-flavored cherries, labeled Tipsy Cherries. Sometimes these are found in the gourmet sections of a grocery store.
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