Cherry Tassies

Cherry Tassies Nonstick cooking spray 1-1/4 cups butter, room temperature 2-1/4 cups powdered sugar, divided 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon peppermint extract 1 teaspoon vanilla 1 egg 2-1/2 cups all-purpose flour 1/2 cup finely crushed striped peppermint candies (about 18), (I pulverized them with my food processor) 48 red maraschino cherries with stems, drained Coarse sugar Preheat oven to 350o F. Generously coat a mini-muffin pan with cooking spray; set aside. In a large mixing bowl beat butter on medium to high speed 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 3/4 cup powdered sugar in a shallow dish. Shape the dough into 1″ 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 (cherry will not fill cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan. Using a small, sharp knife, loosen tassies from cups. Transfer to wire rack. Cool completely. Makes about 48 tassies.