Ingredients
6tbspbutter,softened
½cupsugar
1egg
¾tspalmond extract
½tspvanilla
1¼cupsflour
½tspbaking powder
¼tspsalt
⅓cupwhipping cream
3ozcream cheese,softened
½cuppowdered sugar
½tspvanilla
¼tspalmond extract,optional
10½ozcherry pie filling,(about half of a 21 oz can)
Preparation
Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.
Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.
Roll into 1-inch balls and place in well greased mini muffin pans. Make an indentation in the dough with thumb or the back of a teaspoon.
Bake at 350 degrees F for about 10 minutes, or till lightly browned on the edges. Use a spoon to press the dough down in the middle, forming a cup. Remove to cooling racks and cool completely.
Beat whipping cream till stiff peaks form. Set aside.
Beat cream cheese till smooth. Beat in powdered sugar, vanilla, and almond extract. Add whipped cream, and beat till well combined.
Fill cups with filling.
Top with cherry pie filling. Serve immediately.
