Choco Cherry Cups

Whip up a fresh new take on the sugar cookie.

Wendy Paul shares her original recipe for Chocolate Cherry Cups.

Cookie Cups
½ cup softened butter
1 cup powdered sugar
2 eggs
1 tsp. almond extract or emulsion
1/3 cup sour cream
Pinch of salt
½ tsp. baking powder
½ tsp. baking soda
2 cups flour

Cream together the butter and sugar until light in color and fluffy, about 2 minutes. Then add the eggs, extract, and sour cream, until combined. Then add the dry ingredients, and mix until all ingredients come together. Using a small cookie scoop, place a tbsp. into a mini muffin baking tin. This recipe will make about 24 mini cups.

Bake at 350 degrees for 8-10 minutes. Remove from the heat and cool 1-2 minutes in the pan. Use a small spoon to press the center of the cookie down, making room for the cream cheese filling. Cool completely before removing the cookie from the

Sugar Cookie Tips:

Sour cream in recipes makes for a nice soft cookie.

Cream of tartar gives more of a chewy texture.

Don’t over power with flavoring. A hint of vanilla or almond extract or emulsion does the job. Simple is the best.

Baking powder causes the cookie to rise and become fluffy. Baking soda cause some rise, but not as much.

Soften the butter to room temperature. Don’t rush to microwave, because warm butter will cause flat greasy cookies. Do the finger print test.

Make sure you chill your dough. Some do it before rolling out, some after.

Minimize the amount of using the dough, cutting and moving around. It will get warmer and your cookies will not turn out they way you want.

Roll your cookies to 3/8-1/2″ thickness. Too thin, and the cookies will be crispy. Too thick, and they will not cook evenly.

Rotate your baking sheet 180 degrees half way through baking time.

Use real butter. Gives better flavor and texture to the cookie. Unsalted is best, but you can use salted too.
Cream Cheese Filling
4 oz. cream cheese, softened
1 tsp. vanilla extract
¼ cup sour cream
½ cup powdered sugar

Cream together the ingredients listed above until nice and fluffy. Scoop a small teaspoon sized amount into the middle of the cooled cookies. Top with cherry pie filling and drizzle with melted chocolate for garnish.

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