Cherry Almond Cups

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 can (8 ounces) almond paste, cut into cubes
• 1/4 cup butter, softened
• 1/4 cup sugar
• 2 eggs
• 18 each red and green maraschino cherries, patted dry
• 1 ounce unsweetened chocolate
• 1 tablespoon butter
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls.
2. Press dough onto the bottoms and up the sides of well-greased miniature muffin cups. Bake at 350u0b0 for 8-10 minutes or until lightly browned. Cool in pans on wire racks.
3. In a small bowl, beat the almond paste, butter and sugar until smooth. Beat in eggs. Spoon 2 teaspoonfuls into each cooled cup; top each with a cherry.
4. Bake at 350u0b0 for 16-18 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a microwave, melt chocolate and butter; stir until smooth. Add the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cookies.

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Taken from www.tasteofhome.com/recipes/cherry-almond-cups/ (may not work)