Oh What A Delight!

I just realized that I forgot to post the new cookie recipe that we tried during the Christmas season.  Oh what a delight it is to eat!  Besides Christmas, it would also be great for Valentine's Day.

Chocolate Chip- Almond- Cherry Cups

(recipe from Pillsbury cookbook)
 

Ingredients
1 roll (16 ox.) refrigerated chocolate chip cookies
1/2 cup almond paste, crumbled
1/2 cup dried cherries
1 jar cherry preserves
1 cup powdered sugar (plus a tad-bit extra for dusting)
1/4 teaspoon almond extract
4 to 5 teaspoons milk

Directions

Heat oven to 350 degrees Fahrenheit.    Grease 48 miniature muffin cups with shortening; lightly flour.  In large bowl, break up cookie dough.  With hands, knead in almond paste and dried cherries.  

Divide dough into 48 pieces. (I pressed the dough flat into bowl and cut into 8 sections, then made 6 balls per section)  Shape each piece into ball; place in muffin cup.  With thumb, make indentation in center of each.  (If you have a large thumb like me, use your pointer finger)  

Bake 6 to 8 minutes or until edges are golden borwn.  Cool in pan on cooling rack 5 minutes.  Run knife around edge of cookie to loosen; cool 1 to 2 minutes longer.  Remove from muffin cups; place on cooling rack to cool.  

Spoon 1/2 teaspoon preserves into each cooled cup.  

In small bowl, mix powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth.  (I think I'll forgo the almost extract next time, was a bit too strong)  Drizzle over cookies; let stand until set, about 30 minutes.  Sprinkle with powdered sugar.