CHERRY TASSIES


1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
Coarse sugar

1. Preheat oven to 350 degrees. 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 peppermint extract, vanilla, and 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 a 1 3/4-inch muffin cup
.
3. Place cherry, stem side up, in each cup. Bake for 10 to 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely. Makes 48 tassies.

To store: Place tassies in a single layer 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.

Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.