Cherry Almond Cupcookies


  • 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


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.