Rum Cherry Tea Cakes Recipe

• 1/2 recipe Basic Dough
• 1/3 c. finely minced maraschino cherries, liquid removed
• 1/4 teaspoon rum extract
• Powdered sugar, if you like

1. In large bowl cream sugar and butter till light and fluffy.
2. Lightly spoon flour into measuring c.; level off.
3. Add in flour and salt; stir till dough holds together.
4. Shape and flavor dough as directed below.
5. Combine dough, cherries and rum extract; if necessary knead to blend.
6. Cover; chill 30 min.
7. Heat oven to 350 degrees.
8. Shape dough into 1 inch balls.
9. Place 2 inches apart on ungreased sheet.
10. Bake at 350 degrees for 8-12 min or possibly till set but not brown.
11. Remove immediately, cold slightly.
12. Roll in powdered sugar or possibly drizzle with glaze: 1/4 c. powdered sugar, 1 tsp.
13. cherry juice and 1/2 to 1 1/2 tsp.
14. water.
15. Makes approximately 3 1/2 dozen.

recipe basic, maraschino cherries, rum, powdered sugar

Taken from cookeatshare.com/recipes/rum-cherry-tea-cakes-27665 (may not work)