Cherry Teacakes

These little Cherry Teacakes are so cute you almost don't want to eat them.  But once you do, you'll keep wanting more!  They are the perfectly sweet - not too sweet, but sweet enough.  The cherry is not overpowering so if you think that don't particularly like cherry desserts, still give this one a try.  They are perfect with a cup of coffee..or tea!  They are also very moist and tender and keep their freshness for several days!  I will be including these in my Christmas cookie boxes this year.  Enjoy!

Cherry Tea Cakes

From Betty Crocker

1 cup powdered sugar

1 cup butter, softened

2 teaspoons maraschino cherry liquid

1/2 teaspoon almond extract

3 or 4 drops red food color

2  1/4 cups All-purpose flour

1/2 teaspoon salt

1/2 cup drained maraschino cherries, chopped

1/2 cup white vanilla baking chips

Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.

Shape dough into 1-inch balls. On parchment lined cookie sheets, place balls 2 inches apart.

Bake 15 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.

Place baking chips in a microwave safe bowl.  Microwave on High 35 to 50 seconds, stirring chips every 15 seconds, until chips are melted and smooth.  Add melted chips to a ziplock bag, cut the small tip on bottom corner of a ziplock bag;  drizzle melted chips over cookies in a zig zag pattern.