Holiday Cherry Glitz
What You Need:
1 1/4 C butter, softened
2 1/4 C powdered sugar
1 t baking powder
1/2 t salt
1 tsp peppermint extract
1 t vanilla extract
2 1/2 C flour
1/2 C round peppermint candies, finely crushed
48 red maraschino cherries with stems, drained well
How to Make It:
Place the butter in a large mixing bowl and beat on medium speed with an electric mixer for 30 seconds.
Slowly beat in 1 1/2 C of the powdered sugar.
Continue beating while adding the baking powder and salt.
Pour in the peppermint extract and vanilla and beat just long enough to incorporate.
Add the egg and continue beating until well combined.
Add the flour slowly and beat until the mixture become to thick to use the mixer.
Continue adding the flour and mix with a wooden spoon until all the flour is mixed in well.
Fold in the crushed candy.
Set the oven temperature to 350 degrees and allow the oven to heat.
Pour the remaining powdered sugar into a shallow pan.
Roll the dough into 1 inch balls and roll the balls in the powered sugar.
Press the balls into the bottom and up the sides of a mini muffin tin cup.
Place a cherry, stem up, into each of the dough cups.
Bake 8 minutes or until brown.
Cool 5 minutes in the pan then remove and place on a wire rack to finish cooling.
Serving Size: 48
When storing the leftovers place them in a single layer in an airtight container. These will stay fresh for 24 hours at room temperature and 3 days in the refrigerator. To add a little color to your Cherry Glitz use both red and green maraschino cherries.