Aren't these adorable??
We had so much fun making these. The dough was super simple. I don't have a big food processor so I put the hard peppermint candies in a baggie, in another baggie and let my kids smash then to smitherines on the driveway with a hammer!
Then they took turns rolling the dough into the sugar and putting them into the mini muffin pan. Then of course was the fight over who got to put the maraschino cherries in the dough. Serious fun.
I took these to a BBQ and they were a hit. They looked gorgeous and everyone was surprised by the taste of the mint.
Several people remarked that these would make nice Christmas cookies.
The original recipe calls for these with the stems on. I only had enough cherries with stems for about half of them. I don't really think the stems are essential. I got this recipe from Noble Pig and she has amazing photographs. I'm guessing she used a bit more dough for each tassy as she got 48 and I got 60. Plus, if you look at her pictures, her dough goes over the cherry a bit. It depends on the size of the cherrys too. None of this matters. They were delicious and I would totally make them again!!
Adapted from Noble Pig
1 1/4 cups butter, room temperature
2 cups powdered sugar, divided
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
2 1/2 cups all purpose flour
1/2 cup finely crushed striped peppermint candies (about 18 - 20) You can use a food processor. Or a hammer.
Maraschino cherries with stems, drained
Regular sugar for sprinkling
Generously coat a mini muffin pan with cooking spray. Set aside. In a large bowl, beat butter on medium for about 30 seconds. Gradually, beat in 1 1/2 cups of powdered sugar, baking powder and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can. Using a spoon, stir in any remaining flour and candies.
Place remaining 1/2 cup powdered sugar in a bowl. Shape into 1 in. balls, roll in powdered sugar. Press each ball into bottom and up sides of prepared muffin cups. Place cherry, stem side up, in each cup. Bake about 12 - 14 minutes at 350 or until pastry is browned. Sprinkle lightly with sugar as soon as they are out of the oven. Cool and loosen from pan. The original recipe says it makes 48 but I got 60, apparently I didn't use as much dough.
Total calories = 5060 calories
60 servings = 84 calories per cherry tassy
Other desserts you may enjoy!
Crispy Chocolate Chip Cookies
Peanut Butter Cheesecake Brownies
Calories calculated from calorieking.com. Some numbers are approximate and rounded.