Cherry Almond Cupcookies

Sweet little cookies in mini cupcake cups have a surprise cherry center! From Melody McGowan, Bake-Off® Monthly Challenge.

Ingredients:

24

whole maraschino cherries, well drained

1

package (16 oz) Pillsbury™ Ready to Bake!® refrigerated sugar cookies (24 cookies) 

2

cups powdered sugar

2

tablespoons butter or margarine, melted

1/2

teaspoon almond extract

2

to 3 tablespoons milk

Red sugar

Directions:

• Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes.
• In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar.

Source: pillsbury.com