Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened1 large egg, room temperature1 package (17-1/2 ounces) sugar cookie mixFILLING:1-1/2 cups slivered almonds3/4 cup sugar2 large eggs, room temperature1/4 cup butter, softened2 teaspoons vanilla extract24 maraschino cherries, well-drainedConfectioners’ sugar
Preparation
In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.
Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended.
Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini muffin cups.
Place 1 Tbsp. filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners’ sugar before serving.
